Pot Roast and Some Short cuts

The Tennessee State Fair is a place where farmers bring their prize animals
and sell for breeding purposes.
Tennessee is a big cattle ranching state.

Pencil drawing of beautify bull by Judy at the State Fair 2001.

Surely pot roast is the iconic American food. Wish I was a vegetarian but I do like my occasional beef. Pot roast is simple to make and soooo good. Lately I look for shortcuts for making cooking easier and does not require so much standing up. This is a great one-pot wonder dish.

Rinse the roast off. Pat dry with paper towels. Salt and Pepper liberally. Then I like to put on a prepared seasoning. My favorite is Chef Paul Prudhomme’s seasoning.
Sauté in olive oil or vegetable oil. Cook hot on all sides to seal in the flavors and brown all the surfaces.

Turn down the flame and add onions and fresh parsley. Sauté till clear in the oil after the meat is browned. Add two cups of chicken broth. Then the really great short cut is to add frozen potatoes and carrots.

The kind I by have big chunks of celery and pearl onions. Salt and Pepper the vegetables to taste. I like a lot of pepper and just a little salt. Bring the liquid and vegetables up to a simmer then cover the pot and put in the over at 350 degrees for 2 hours or until tinder. Serve with a big chunk of french bread or cornbread.