Monday, April 26, 2010
We have no set recipe for making pot roast; every time is different and it always comes out great. The secret is long cooking so the meat is so tender will break away with a fork.
Any size roast will do; we add potatoes, carrots, sweet potato, onions, garlic, whatever we have on hand. We also like to add different seasonings, such as oregano, dried dandelion leaves, thyme, again whatever we have on hand and seems to blend with our other ingredients.
Place your meat in a covered pan; add all your vegetables and herbs/seasonings. Cover everything with water and put in a 350° F oven for about 5 or 6 hours, until the meat falls apart with a fork. Check the water every so often and add more if needed. It is hard to over cook a roast like this, as long as there is enough water in the pan.
The second day we break the meat up small (if there is any left!) and turn the whole thing into a soup. We may add a few more ingredients if needed. Sometimes we add barley or rice.