Ok, I’m on a roasting kick. So I decided to try pot roast sans pot or potless roast in dtc vernacular. The goal was an easy but tasteful meal with minimum of cleanup.
In a large bowl with 2 tablespoons of light olive oil (corn or peanut oil can be used) I put 6 carrots (cut 2 inches long and halved (or quartered if large)) and 3 russet potatoes (peeled and cut about 2 inches square. Not critical.). I coated all the vegetables with the oil and placed them on a 13×9 cookie sheet with 1 inch sides.
Next I put the room temperature pot roast meat (already cut up in 1 1/2 inch squares) intermingled with the veggies. The plan was to cook the meal at 500 deg. for 20 minutes then turn the pan after jostling the food so it doesn’t stick and cook an additional 20 minutes.
The meat was more than done after 20 minutes so it came out of the pan. The rest of the meal (veggies) came out great! The carrots were slightly sweet with brown streaks (caramelizing the sugars) and the potatoes were mostly golden brown. Delicious!
Next time the meat will be a 2 pound pot roast coated with a thin layer of oil flipped halfway through cooking.
The pan was deglazed with water to create a quick, cheap but tasteful topping.
DtC
