Cooking Louisiana - Rice Pot - Pot Roast

Pot roast is great and this one will just blow your mind, it did mine!  This is a two part process... stuffing and marinating, then, cooking.

Ingredients 1:
1 -  4 to 6 lb. roast - your choice, pork or beef
2 onions copped
1 bell pepper chopped
6 - 8 whole cloves of garlic (or use powder - large pinch per equivalent clove)
Creole Seasoning as needed
Salt and Black Pepper
Roasted Garlic Liquid or your favorite injection

Stuff the roast by making slits with a knife every few inches around and about half way through the thickness of the meat. Take a good pinch of each ingredient and stuff each hole.

Next inject the roast in several places and rub the outside with a little injection liquid. Marinate the roast for 24 to 48 hours.

 

 

 

 

In a black iron pot sear the roast (not just browned) dark brown on all sides in a black iron pot with a little cooking oil. Notice the dark brown color in the picture to the right, that's an old trick for good gravy flavor. Once the water is added that seared part will make a real nice gravy (check this out). That was gravy produced only from the seared meat! 

 

 

The roast is removed then the onions go in and are browned, this makes part of the gravy (if you like onion gravy). 

You can also cook the onions on the side as shown here if you're pressed for time. The other part of the gravy comes off the roast itself (see below) along with any flour left in the pot.  You can always add brown gravy mix  at the end in case you need more gravy.

 

 


After the onions are done throw in celery, bell pepper and some minced garlic and a little water and cook that for about 15 minutes. 

Put the roast in the rice pot and pour the onion gravy in the rice pot. Add enough water to just cover the roast. Put the rice cooker on "cook" and cover.  Every 30 minutes or so move the roast around and be sure the water is just above the roast. When the pot "dings" it's done. This works with any size roast. Don't ask me why....! It just does.

Submitted by: Donna Rabeaux, 
Lafayette, LA

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