(Little enamel roaster not required, but highly recommended!)
Great B's Famous Roast
3-4 lb. rump roast - not too lean (grass-fed is best!)
1 large onion
salt
coconut or safflower oil for searing
Heat a large skillet (cast iron, if possible) with a couple of tablespoons of oil over medium-high heat until the oil shimmers. Liberally salt both sides of the roast before placing in the hot pan. Sear on both sides. The roast is ready to turn when it mostly no longer sticks to the bottom of the pan. Place the roast on top of the onion slices and cut 4-5 slits (roughly 1" long by 1" deep) in the top of the roast. (Unconventional, I know, but the lady knows what she's doing!) Slice an onion and place slices on top and add 3/4 c of water to the pan before placing on the lid (or covering with tin foil, if your roaster doesn't have a lid). Place in a preheated 400 degree oven for 30 minutes. Reduce the heat to 250 degrees and cook for another 2-2 1/2 hours, depending on the size of the roast. Let sit, covered for 15 minutes before uncovering and serving.
Great B in 2011 at 97 preparing a roast |
Great B cooking with her "Keithie" |
And the Bible verse of the week!
"Elijah came to a cave where he took shelter. But the word of the Lord came to him: Go out and stand on the mountain before the LORD; the LORD will pass by. There was a strong and violent wind rending the mountains and crushing rocks before the LORD — but the LORD was not in the wind; after the wind, an earthquake — but the LORD was not in the earthquake; after the earthquake, fire — but the LORD was not in the fire; after the fire, a tiny whispering sound. When he heard this, Elijah hid his face in his cloak and went out and stood at the entrance of the cave."
1 Kings 19:11-13
The description of Great B's meals makes me feel that I can almost taste the dishes! This roast will definitely be on my list of 'to try' recipes. Can't wait!
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