How to make Pot Roast

beef chuck roast

🥗Healthier: lean beef cuts

💰Cheaper: pork shoulder

Lean beef cuts are lower in fat, while pork shoulder is often more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Sweet potatoes are more nutritious, while instant mashed potatoes save time and money.

Wash hands and put on gloves if available.

Chop 1/2 yellow onion and 1/2 bell pepper, removing the core from the bell pepper.

Chop 2 stalks of celery after rinsing them off.

Chop 2 pods of garlic into 1/16 of an inch thick slices.

Preheat a large non-stick pan over medium-high heat.

Add 1/2 cup vegetable oil and 1/2 cup flour to the pan and mix to form a roux.

Stir the roux continuously for about 10 to 15 minutes until it reaches a nice dark brown color, checking at 4 minutes for thickening.

Once the roux is dark brown, turn off the heat and let it cool.

Remove the roast from its packaging and rinse it under cold water, rubbing it well.

Using a sharp knife, cut holes into the roast and stuff with garlic slices until reaching the other side.

Continue to stuff garlic into the sides and back of the roast as desired.

In a food processor, add about a teaspoon of oil, 3 to 4 cloves of garlic, and fresh rosemary, and blend for about 2 minutes.

Season the roast with a sprinkle of salt on both sides and a light sprinkle of Tony Chachere's seasoning and Chef Paul Prudhomme's Magic Seasoning.

Rub the garlic and rosemary mixture all over the roast, including the back and sides.

Cover the roast and refrigerate for about 4 hours.

Prepare rice by bringing a pot of water to a boil and adding the rice, cooking for about 5 to 6 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary