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Sunday, July 14, 2013

My latest cooking blunder, don't do this, and how I fixed it

So I was recently given this great recipe for roast; It's a clone of how my grandmother used to do it.

However, don't do what I tried to do:  Instead of a roast, I used top sirloin steaks.

You see, roast is meant to be cooked all in one piece, and then sliced afterwards.

If you slice a roast before you cook it, it will become dry and tough, like shoe leather.  And of course, steaks are already sliced.

I was able to fix it by putting it in a crock pot with some beef broth, and cooking it on low all day.  That helped moisturize it.

But anyway, the following recipe is awesome for roast:

Season the roast with seasoned salt, brown sugar, onion powder, garlic powder, and black pepper.

Put cooking oil in the cast iron pot.  Sear the roast on all four sides.

Add more of the above seasonings, plus worcestershire sauce.  Add some chopped onions and minced garlic.

Cover and cook on low heat for a couple of hours.  This can be done on the stove or in the oven.

After the roast is done, remove it from the pot into a shallow pan, and slice it.

Mix a packet of brown gravy mix with 1 cup of water, and pour over the sliced roast.

Add kitchen bouquet if you have some.

Serve with rice.

This can be done with a beef roast or a pork roast.

Just don't do it with steak.  

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