Tender Roast
My grandma made roast, potatoes, and carrots every Sunday when we we children. I still remember how the smell would flood my senses when we would open the door. Always good, always equally good leftover.
The BEST way to do it is to put it in cooking the morning of the evening you want it. So here's what you need for that delicious just like grandma would cook it Sunday dinner.
What you need:
- Rump or pork roast
- potatoes
- carrots (save time by using baby carrots)
- package of onion soup mix, such as Liptons
- package of brown gravy mix
- salt
- water
Directions:
- Take a large pan and put your meat in with the FAT side UP. So you'll put it in the pan exactly opposite of how it comes packaged.
- Next wash a few potatoes, depending on how big your pan is, how many it can hold. Add in some carrots, and put about 3 inches of water in the bottom of pan.
- Now sprinkle the dry brown gravy mix and the dry onion soup mix all over the meat, potatoes, and carrots. Give it a generous sprinkling of salt and garlic, put a lid on it or cover with foil.
- Cook in a 225 oven all day! It's best cooked for 8 hours. If you only have 6, it'll be done and will taste good, but it may not be as tender.
You can do this recipe in a crock pot or slow cooker, too. Just cook on low all day. I've tried them both, and I prefer the oven for some reason, but whatever your preference.
After it's done use the au jois to make gravy. Here's how.
Roast gravy
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