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The comfort of pot roast

This is a must make recipe on a cold winter day. It also makes delicious leftovers to take to school or the office. You can add more veggies if you like. Peppers are a nice addition so are chunks of tomato. I get warm inside just thinking about how comforting this tastes.

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Pork Pot Roast

  • 3-4 lb. pork roast or small beef chunk roast, ask your butcher to recommend a roast
  • 2 Tbsp. Sauce Goddess Super Chunk seasoning
  • 2 Tbsp. olive oil
  • ½ cup liquid-beef or vegetable broth, dark beer, or water
  • ½ cup Sauce Goddess Big & Tangy Black Pepper sauce
  • 3 red potatoes diced into 2” cubes
  • 2 large carrots cut into chunks
  • 1 cup brussel sprouts
  • 1 cup celery chunks
  • 1 medium onion cut into 2” chunks

  1. Remove roast from fridge and bring to room temperature. May take 1 hour.
  2. Preheat oven to 300.
  3. Heat oil in an oven safe roasting pan the stovetop.
  4. Rub spice rub all over entire roast.
  5. Place in hot pan and brown.
  6. Turn once a brown crust has formed and repeat to brown all sides.
  7. Add liquid and cover with lid or foil.
  8. Add thermometer. Place in oven and cook for 2 hours.
  9. Check with a fork to see if the meat is starting to loosen.
  10. If the temperature is below 160 or the meat does not pull apart and feels very firm, cover and return to the oven for another 30-60 minutes.
  11. Once the meat has reached 160-170, it’s time to get rid of any excess fatty liquid and add the rest of the ingredients.
  12. Carefully spoon off any fat you can easily remove. Place in a safe container to go to the trash - not down your drain.
  13. Add sauce and all veggies.
  14. Cook for one hour.
  15. Remove from oven and test temperature.
  16. Once 190 is reached, the roast is done. The veggies should be soft.
  17. Give the veggies and all liquid a stir. At this point there will still be some fat.
  18. Take a small taste. Does it need salt and pepper? Does it taste greasy? If so add a tiny bit more Big & Tangy sauce and a ½ tsp. of Super Chunk. The acid of the sauce and the salt of the spices will balance out the flavors for you.
  19. Plate it up and enjoy.

Prep Time: 30 minutes - Cook Time: 4 hours

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Dry Aged Super Chunk Rosemary Prime Rib

Dry Aged Super Chunk Rosemary Prime Rib

  • 4.5 lbs.standing rib roast, 2 ribs
  • 1 Tbsp Sauce Goddess Original Super Chunk Spice Rub
  • 1 tsp rosemary, ground into a spice
  • 1 Tbsp thyme leaves
  • 1 Tbsp black peppercorns
  • 1 Tbsp olive oil (canola oil works okay too)
  • 1 can low sodium beef broth

    ONE WEEK Prep Time
  1. This process begins 1 WEEK before you cook the prime rib. These 3 steps can be done at the same time.
  2. Remove rib roast from packaging and wipe dry. Place on a small roasting rack and on a pan. Cover with a dry towel, allowing plenty of air space around the meat. Leave in refrigerator for 1 week. Flip the roast over and change the towel once or twice as needed. There may be a small amount of liquid in the pan. The meat will look grey and dry if this is done properly.
  3. Combine rosemary, black pepper and thyme in a spice grinder (a clean coffee grinder will do or even a blender if it’s all you have). Pulse briefly to combine and grind the rosemary a bit finer. Mix spice blend with Original Super Chunk. This creates a low salt, herb heavy spice rub for the prime rib.
    Cook Day
  1. Preheat oven to 400 degrees.
  2. Trim the entire surface of the rib roast. This will remove the grey look and give you a fresh surface to rub.
  3. Lightly cover the meat with oil. Rub all over with spice rub blend. Place on a rack and bake for 20 minutes at 400. This will form a crust.
  4. Reduce oven temp to 250 and bake for 30 minutes or until the temp is 140. Let rest for 30-40 minutes.
  5. Deglaze pan with 1 can of beef broth and serve au jus with ribs.

- Cook Time: 2 hours ; Yield: 4 servings

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