Cook On …

Welcome to The Cookery, a space to explore what’s at the market and on the table. As I learned in 2011 . . . cooking on the road for several months, anyone can put a meal together with a modest budget and a few simple tools. To creating and sharing …

All content©2008-2018 Mary Ann Ebner.  All Rights Reserved.


2 responses to “Cook On …

  1. 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.

    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.

  2. cookerycontent

    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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