Results may vary... If you want a tender, melt-in-your-mouth roast, cook in a covered Dutch oven. I dredge my roast in flour seasoned with salt & peper, brown in a bit of oil or shortening. Use a shaker to put 3 T of the remaining flour and seasoning of choice in 3.5 C of water and add to roast. Cover and bake @ 325F for 3.5 hrs. One hour before done, add cut potatoes and carrots. Viola! You have roast, veggies and gravy! If gravy is too think, remove roast, add water and boil on top of stove until correct. If too thin, add thickener and boil. My husband, who is a box-mix cook, loved the sense of accomplishment from his first award-winning roast/meal. Works with pork roast, too!
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Results may vary... If you want a tender, melt-in-your-mouth roast, cook in a covered Dutch...