Stuffed Roast (Pork or Beef)
Note: Leftovers from this dish are great for pot pies. Check the Chicken Pot Pie recipe under Poultry.
I love to use chuck tender for beef roast. Once cooked, the meat is so tender it melts in your mouth.
For pork I like to use fresh ham or loin. I love the texture and flavor of these two.
1 large pork or beef roast 1 onion, chopped
½ green pepper, chopped
3-4 cloves garlic, chopped
1 Tbsp. flour
2 slices bacon
Salt, back and red pepper, to taste
1 Tbsp. canola oil
¼ tsp. kitchen bouquet
Pinch of sugar
With a knife make an X in several places on the roast for the pepper pockets. Put your seasoning and a piece of garlic in each hole. You can also put a piece of onion. Season the rest of the roast on all sides.
Put the canola oil at the bottom of the roasting pan and place the seasoned roast, pepper pockets up, in the pan. Put 2 slices of bacon on topl Add cut up onions, pepper and garlic. Sprinkle flour on the top of the roast, letting some fall in the pan. Add a pinch of sugar on top of roast.
Cover and place in the oven at 350 degrees. Check every 20 minutes, bast with drippings. When the bottom of the pot gets a sticky, brown color (before the onions, etc. get too brown), add water to make the gravy. Add Kitchen Bouquet.
Continue to check every half hour adding water when needed for desired thickness. Each time that you check the roast, baste it with the juices. Cook until tender depending on the size of your roast.