Welcome to my cookery, a space to digest life’s ingredients, to explore food, reading and writing. I’m writing in the kitchen, also known as the cyber café around our house. I most humbly serve (and I truly considered the meaning of this verb before using it here) as the chief stocker, chopper, dicer, toaster and roaster of food for my family.
Some days, I simply reach for my trusty paella pan and pan-sear a few vegetables to serve over rice. Occasionally, I like to shake up the menu as well as the routine of life. Explore, examine, experiment. And all those cookbooks that summon me from the bookshelf deserve a little browsing.
All content©2008 Mary Ann Ebner. All Rights Reserved.
2 responses so far ↓
Ginny // March 2, 2008 at 3:34 am
MOM’S Pot Roast
1 3-4lb boneless pot roast
1/4 cup olive oil
1 bag carrots
3-4 medium potatoes
1 large onion
Salt, garlic powder, seasoned salt, pepper and flour.
water
In heavy, large skillet or pot with lid,
add olive oil and place over low heat.
On one side of roast add salt, pepper, seasoned salt, garlic powder and a layer of flour. Carefully lay that side down in heating oil. Repeat the other
side of meat, the same. Bring both sides of meat to browning point. Add
1 cup water around edges(more if needed. Prepare your vegetables and
then distribute around and on top of roast. Sprinkle the vegetables with seasoned salt and pepper. Cover, then
bring to boil, reduce heat and cook on low heat 6-7 hours, checking
occasionally for liquid content.
cookerycontent // March 2, 2008 at 12:58 pm
I use nearly the same recipe, though I don’t add seasoned salt. Have you ever used celery? My recipe includes two stalks of celery, cut into one-inch pieces. And I admit I’ve been slacking on the cooking time. My last pot roast came in just under five hours.
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