Saturday, June 23, 2007

Pot Roast

Eloise, Chad's step-mom, who is a wonderful cook, shared her roast recipe with me. I have been making it this way ever since.

Roast (this was a rump roast)
Seasoning to your liking

What I do...

-Get your roast out. Make little slits in the meat and slide a piece of crushed garlic or a piece of onion in the slit (this will help the flavor of the garlic/onion go through the meat).
-Put seasoning on one side of roast (I like Montreal Steak Seasoning from McCormick) and then sprinkle on a little bit of flour and rub it into the meat.
-Put olive oil in a roasting pan and put it on the stove top on "medium" heat.
-Once the olive oil is hot, put the seasoned side of the roast down in the olive oil and sear it on that side for 3-5 minutes. While that is searing, season the side that is up and rub on the flour. Then turn the meat over to the other side to sear.
-Put the lid on and put into a 250 degree oven for about 1 hour and ten minutes per pound.

This is an easy way to cook a roast.


Michelle said...

Okay, that does sound yummy! Is the roast very easy to cut into? I don't like to chew on a roast you know, I like the ones that fall apart in a crock pot, I'm a bit different though in how I like roast cooked.

Angela said...

It is super yummy. I normally buy the chuck roast and it is very tender. This rump roast didn't seems as tender to me. Next time I would probably cook it for less time so it would remain more tender.