Pot roasting is a method used to cook
meat slowly in it's own gravy also known a braising. Traditionally this method is used for less tender
cuts of meat, both domestic and wild.
Pork roast, beef roast, venison, duck, rabbit and squirrel are some of the more popular pot
roasted meats in South Louisiana.
The pot roast (beef, venison and/or pork) is usually stuffed with
garlic, black pepper and cayenne. Duck rabbit and squirrel
can be marinated. You can make small slit in the duck breast next to
the breastbone and insert a sliver of garlic and bacon, and, a
little creole seasoning.
Pot roasting is fairly easy and starts with a little flour and seasoning sprinkled on
the meat, then, it's seared dark brown on all sides in a black iron pot
with a little cooking oil. The meat is removed and the pot is deglazed. The onions go in
on a med-low fire and are
browned well, this makes part of the gravy (if you like onion
gravy). You can
also cook the onions on the side if you're pressed for time and put them in with
the meat when they're done. Just be sure to deglaze the pot you cook the onions
in. The other
part of the gravy comes from the seared meat itself along with any flour left in the
pot. After the onions are done throw in celery, bell pepper and some minced garlic and
cook that for a while. Put the meat back in, add a little water (1/2 in on the
bottom), lower the
fire, put the lid on it and it's on its way. You may choose to finish the roast
in a crock pot or electric slow cooker. Set the slow cooker temp to
about 280ºF for large roasts.
Cook until the meat is tender. Times will vary according to the type of
meat. 3 - 4 hours cook time is not unusual.