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My Spice Rack

I have always enjoyed spicy foods and have always cooked with a few of the basic spices, however, my wife helped open my eyes to the world of spices. Now I experiment with a lot of different things.

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Spice Rack


Garlic Roast & Potatoes

Catagory: Meat

Ingredents
1 Large Roast
Several potatoes
Onion
Garlic
Creole Garlic Injector
1 Can Cut Green Beans
1 Can Beef Stock
Season Salt
Garlic Salt
Garlic Pepper
Pepper

Preparation
Place roast in small bowl. Using the Creole Garlic Injector, inject as much as you can into the roast. Add seasoning to preferred taste. Cover roast and place in refrigerator overnight.

Preheat oven to 200 degrees. Use the injecter and the fluid at the bottom of the roast and reinject it into the roast. Heat a small amount of grease or olive oil in large skillet. When the grease or oil is fairly hot, put the roast in and seer all sides. You do not want to cook the roast just seal the juices inside. Place roast in large oven pan and add any fluid still left in the bowl.

Cut several small pieces of garlic. Cut slits into top of roast and push garlic inside. Peel and cut up potatoes and place around the roast. Chop some of the onion and add with the potatoes. Cut a few rings from the onion and place on top of roast. Add about 1/2 can of beef stock, cover and place in oven for about 3 hours.

Remove from oven, with some of the beef stock add some flour and make a rue. Add rue and green beans around the roast. Recover and place back in oven. Cook for about another 2 to 3 hours depending on the size of the roast.

When done, remove roast from oven, remove garlic pieces from slits in roast and serve.



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