It’s officially damn cold here in Texass and I’ve been craving some serious comfort food. Enter: pot roast. My friend Heather posted a recipe for it ages ago and it seemed easy enough, so I thought I’d give it a go. Oh. My. God. SO GOOD! And so EASY! My alterations are in parenthesis:
Dutch Oven Pot Roast
5 lbs. round bone pot roast (I used about 3lbs)
2 tsp. salt
2 Tbsp. shortening (I used butter, I wasn’t buying Crisco just for this)
1/2 cup barbecue sauce
1/2 cup apple cider (I used Costco brand apple juice)
8 carrots, pared, peeled, and cut into 2 inch chunks (we used a half a bag of baby carrots)
6 large potatoes, peeled and quartered (Yukon Gold tates)
2 onions, sliced
8 oz. fresh okra (I’m not a fan, so I used a few handfuls of white mushrooms instead)
1. Rub meat with salt.
2. Melt shortening in Dutch oven; add meat and cook over medium heat, turning once. (I did about 3 minutes a side)
3. Reduce heat, pour barbecue sauce and cider over meat.
4. Cover and simmer on top of range or in 325° oven for 3-4 hours. (I put it in the oven)
5. Add carrots, potatoes, and onions 1 1/2 hours before end of cooking time.
6. Add okra (mushrooms) 15 minutes before end of cooking time.
I think I started it around 3 and we ate around 7, so it was in there for a good 3.75 hours or so. And it was PERFECTLY done. We finished off the leftovers tonight and I still want more! Next time (oh, there WILL be a next time) I’m making a bigger roast.
