Pot Roast

The following list is most tender to least tender (in my opinion) of the most common cuts of roast:

• Chuck roast
• Shoulder roast
• Sirloin tip
• Bottom round roast
• London broil

The chuck roast is very tender and flavorful but often has a lot of fat, gristle, and waste than the other roasts. Shoulder roast is a close second, but sometimes it will have a lot of fat and waste also but it is easier to find a good looking shoulder roast than it is a chuck roast. If you want to have roast that is pretty much waste free (except for the fat on the edge) and very pretty when sliced, the other cuts are good. You usually have to add more water to the last two or they will dry out. If the roast does dry out in the oven, just put some more water in the bag and put back in the oven for a while (I use a funnel for this).

Another tip for oven cooked roast is to brown it in a skillet prior to baking for a little more flavor. Just spray a skillet with cooking spray and brown prior to baking. I used to cook them on top of the stove in a Dutch oven with the same seasonings but we have been mostly baking them in the oven in recent hstory. If you cook on top of the stove, add the vegetables about 30 minutes or so prior to the end of the cook time and cook until they are tender.

Put the roast in a Reynold's large oven bag, in an oven safe casserole dish or such like, with some cut up potatoes and baby carrots, and a chopped up onion (or you can use dried onions from a jar). Add some fresh or frozen chopped up green peppers if you like. Then, in a measuring cup, make up a concoction of the following spices (to taste... she didn't give me exact amounts, just a couple of hints):

• Lawry's Seasoned Salt
• Garlic Powder
• Celery Seed (pretty strong, so just a little)
• Italian Seasoning
• Chili Powder (just a little)
• Mrs Dash Original

Apply this directly to the top surface of the meat... spread it around with the bottom of the measuring cup. Then add at least a cup of water so you get some gravy. Wrap the bag up with the included tie, then poke some holes in the top side so it doesn't blow up (makes a mess in the oven!). Give it two hours at 325 degrees... check it with a meat thermometer if you're paranoid (at least 160 degrees). Serve with rice and a canned or frozen veggie for a reasonably quick and dirty, but good, supper.