Monday, May 7, 2012

Easy Cook Roast

So glad all of you enjoyed reading the Omlette blog last week. I got lots and lots of hits and thank you for caring to look. Hope many of you tried it out and enjoyed the recipe.

This week I want to teach you how to cook a pork roast or a beef roast very simply, and you can simply choose which one you want to cook. It's really up to you and what taste you have for the meal that your cooking.

First I want to recommend the cuts of meat you need to cook a roast. I like to choose either the Boston but cut for the pork. Or if you would rather use beef, I like a good chuck roast. The cut you get with bone in will be more tender than a cut without the bone when it comes to choosing a cut of beef. I like to wait until there is a sale on the cuts that I like, and then I go to the store and purchase them. I would recommend either a Doscher's (IGA) store or a Sam's Club to get your meat. Otherwise, feel free to get your meat anywhere you would like.

Once your cut of meat has been chosen, then you want to either use it, or put in the freezer for later. This instruction starts assuming you have a fresh or thawed cut of meat.

Let's begin:

I cook a roast in a crockpot. Now, some of you are probably going to say that the only way to cook a good pot roast is in the oven or in a pot. If that's what you want today, then this recipe is probably not for you. So, I recommend a crockpot. Usually a 6 quart crockpot will work fine.

Once you get your crockpot, take ypur roast and place it in the crockpot with 1 cup of water. Then begin to put the ingredients in. Here's what I would recommend...

Pork roast:

  • Meat tenderizer
  • MSG
  • salt
  • pepper
  • onions

For a beef roast, you might want to add:

  • celery
  • carrots
  • potatoes

Sprinkle the meat tenderizer, the MSG, the pepper, and any salt you would like over the roast. Recognize that MSG and meat tenderizer already have sodium in them. So, be careful with the salt.

Once you cut up your vegetables and place them in the crockpot over the meat you are through. I'm not joking when I say that you can have a roast from start to finish, as far as the preparation is concerned,in 5 to, at the most, 10 minutes.

Once you're finished with the preparation, the cooking begins. If you would like your roast cooked in 4 to 5 hours, put your crockpot on high. If you would like to cook your roast overnight and eat for lunch the next day, say on Sunday after church, put it on low. Or if you would like to start your roast in the morning before you go to work and let it cook all day until you get home, put it on low as well.

Your family will love you once they taste it. You will be the talk of the town. It's hard to believe that it's this easy, but it is. Enjoy, and let me know how your recipe turns out.

If you have any pork roast left over, you might want to save it. The way I would recommend is to put it in a Ziploc freezer bag, and place it in the freezer. It will remain that way for a week, two weeks, even a month or two. We are saving it to use it for all kinds of recipes that we will be giving you in the future.

Remember, God created all these things for us to enjoy.

Trey Rhodes

  • My wife tells me that the best part of the recipe is that you can start with a solid frozen piece of meat and instead of low, cook it on high for 8 to 10 hours using the same recipe. 
  • She also wants you to know if you cook a smaller beef roast, the cooking times are greatly reduced. She says she usually only cooks a 2 1/2 to 3 lb. beef roast.

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