September 13, 2012
When you buy pot roast you have to get a little more than the usual half pound per person since there is a lot of shrinkage and loss of fat. If you plan on serving another meat, half pound will be fine. Cut garlic cloves into quarters. Poke knife into meat and slip garlic into slits. Season meat with sea salt, pepper, paprika, smoked Spanish paprika. In this photo I added some short ribs. The bones add flavor to the dish but they are not necessary. Cut up and add onions, carrots, celery parsley and add to pan. You can also include fresh ginger, scallions and/or jalapeños for additional depth of flavor. (Remember, make it yours.) Add water, wine, beer or broth or any combination thereof. Cover and bake in oven at 400° for an hour.
Take out of oven and slice meat and put in back in the pan. Recover and cook about 300° for about two hours.
The reason I don’t give you exact time and temperatures is because every oven is different. You will need to check every half hour and adjust accordingly. The slower it cooks, the better it will taste. You can also cook the night before and re-heat for serving. This dish goes well with any starch such as roasted potatoes, mashed potatoes or noodles. Enjoy!