My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Saturday, June 5, 2010

My New Favorite Pot Roast With Vegetables

There is something very comforting about walking in the house after church on Sunday to the smell of a slow roasted beef roast in the oven. Make your coleslaw before you go and bake the bread when you get home. Yummy! I can smell it already. You have already made your Strawberry Pie the day before.

The cola, I use Coke or Dr. Pepper, not diet, instead of broth, adds a slightly sweet flavor note to the meat and vegetables. Grind some fresh pepper over the roast before serving, if desired.

My New Favorite Pot Roast and Vegetables
6-8 servings
print recipes

1 (12-ounce) can cola soft drink
1 medium onion, chopped
8 garlic cloves, minced
1 lemon, thinly sliced
1 cup soy sauce
3 tablespoons vegetable oil, divided
1 (3-4-pound) boneless chuck roast, trimmed
1 teaspoon freshly ground black pepper
8 large carrots (about 1 1/2 pound), cut into 1 1/2-inch chunks
7 Yukon gold potatoes (about 2 1/4 pound) cut into quarters
2 large onions, cut into eighths
2 tablespoons cornstarch
1/2 cup cold water
Garnish: fresh oregano or thyme sprigs

Combine first 5 ingredients and 2 tablespoons oil in a large zip-lock plastic freezer bag. Add Roast, turning to coat. Seal and chill 8 to 24 hours. Remove from marinade; discard lemon slices, and reserve marinade. Sprinkle the roast with pepper.

Brown roast 4 minutes on each side in remaining 1 tablespoon hot oil in a large skillet over medium-high heat. Remove roast from skillet, and transfer to a large roasting pan. Add reserved marinade to skillet, stirring to loosen particles from bottom. Bring to a boil. Remove from heat.

Preheat oven to 300 degrees F. Arrange carrots, potatoes, and onions around roast in pan; pour hot marinade over the roast and vegetables.

Bake at 300 degrees F for 4 hours or until meat and vegetables are tender. Transfer roast and vegetables to a serving platter. Skim fat from juices in roasting pan.

Whisk together cornstarch and 1/2 cup cold water in a small bowl until smooth. Whisk cornstarch mixture into juices in pan; cook over medium, high heat 3 minutes or until thickened, whisking to loosen particles. Serve gravy with roast and vegetables. Garnish if desired.

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