Lately, I have been cooking my roast in a slow cooker. Here's a more traditional recipe for in the oven
1/4 cup potato starch
2 teaspoons salt
1/4 teaspoon black pepper
3 to 4-pound pot roast
2 tablespoons canola oil
1 cup chopped ripe tomatoes
2 onionshalved, and sliced
1/4 teaspoon ground ginger
1 cup orange juice
1/4 cup red wine
Combine potato starch, salt and pepper. Cover meat with mixture. Add oil to Dutch over, set over high heat; add meat and brown on all sides. Add tomatoes and onions; reduce heat to low, cover, and simmer tow hours. Add ginger, orange juice, and wine, stir. Cover and continue simmering until meat is tender, about one hour.
Enjoy!!!
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Good Cooking, Good Eating and Good Living!!!
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