How to Cook a Roast

Roast can be cooked in very many ways and this makes a great main dish for any meal. Here are a few methods.

Ingredients for the Roast

• 1 kg Meat

• 2 table spoons Cooking oil

• 2 chopped Onions

• 2 sliced Carrots

• 2 peeled Potatoes cut in tiny squares

• 5 pieces of Mushrooms

• 1 tea spoon Salt

• 1 tea spoon Pepper

• 1 tea spoon Garlic Powder

Ingredients for the Gravy

• Cream of Mushroom soup

• 2 chopped Tomatoes

• 2 chopped Peppers

• ¼ cup Milk

• 1 tablespoon Flour

How to Prepare the Roast

• Clean the meat

• Marinate the meat. This can be done using meat tenderizer or even a meat hammer where you will just beat the meat until you feel it is soft enough and if you do decide to use a hammer, you would need to rinse the meat again.

• In a cooking pan pour in some oil and then place the meat in order to brown it. Let it brown on one side for a few minutes then turn it to the other side to brown it as well.

• You can add sliced onions for that tingly taste.

• Using non-stick cooking oil; spray the bottom of the roasting pan.

• Place your browned roast in it, along with any desired raw vegetables, such as sliced mushrooms, carrots, or potatoes.

• Season everything with salt, pepper, garlic powder, and whatever else you wish, to suit your taste.

• Add water to the pan to fill it about half the width of the roast, making sure the vegetables are semi-submerged

• Place the lid on your roaster and slide the pan into the oven at about 350 degrees or so. Check on the meat after every 5 to 6 minutes.

• You can turn down the oven to 325 or so, letting it cook longer.

• Be careful not to dry it out.

• If you plan to make gravy or add a sauce, wait until the roast is nearly done then you can add cream of mushroom soup.

• Or alternatively you can add tomatoes and peppers.

• Take the “drippings” from your roaster and make gravy separately on top of the stove, adding milk and flour.

• When the roast is done, take it out of the oven and let it cool a few minutes before slicing. However, do not let it grow cold.

• Serve hot, covered in gravy if desired.

• Scoop cooked veggies into a serving dish with drippings for extra flavor