Listen up: I just hacked pot roast

by allthoughtswork

Image result for pork roast

I’m an ADD cook who can only read recipes for about five minutes. Yet, this divine slab of heaven emerged from my oven so perfect that forkfulls fell away from the bone in thin, silky strands of pure, salty-sweet goodness. If you’ve ever been afraid of the good life, fear no longer. Just follow instructions.

  1. Buy a pork roast, any grade. Cheap is fine, just make sure it has plenty of fat on it and fits the pot/roasting pan you’ve got. Note how many pounds it weighs before slinging it in the cooker.

2. You don’t need a cover but aluminum foil will come in handy later.

3. Heat your oven to 300 degrees Fahrenheit, put the roast in the pot fatty side up and the pot in the oven on the middle rack. If you fancy spices, mix ’em together and rub ’em over the surface now.

4. Slow roast that mother, uncovered, for 40 minutes for every pound of goodness.

5. Add BBQ sauce to the top (opt.) at 1/2 of the way into the cooking time and cover lightly with a sheet of aluminum foil lightly (not opt., BBQ sauce or not) so that plenty of air can escape. Note: Close any doors in your house beyond which you do not want the contents to smell like meat. I’ve dried off with bacon-scented towels before learning this hard lesson in the bathroom. Not sexy.

6. If you’re into veggies like carrots, taters, broc, and/or onions, add them at the last hour if they’re fresh or, if they’re frozen, thaw ’em and add at the last 1/2 hour. They’ll soak up the drippings and be gooey but you won’t regret it, trust me.

7. Once the timer goes off and the house smells divine, turn off the oven, pull the meat out, and set the pot on top of the oven to cool for half an hour. It’ll keep cooking inside during this time but I won’t tell if you whip out a fork and sample some of that delicious browned, crusty goodness on the top. Om, nom, nom.

I just did this with an 8.5 pound pork roast and it came out so sensational, I think there’s only seven pounds left after my fork finally got tired. I’m sure it works for beef, too. Anything with plenty of fat on the bone would work. It would work with me.

Om, nom, nom.

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