Kitchen Cookware Reviews and Recipes

I have a young boy that loves to eat anything meat — meatloaf, hamburger, hot dogs, chicken, fish.  Practically anything, but roast.

For the longest time, much to my wife’s chagrin as she loves pot roast, she could not sneak roast by him.

The first time she served him pot roast, he refused to eat it.  She was shocked — he had never refused meat in his life.

She tried adding ketchup, no dice.

Every time she tried pot roast — no matter what she put on it he would taste it, shake his head then eat the rest of the plate.  Always handing back an empty plate with the now discovered roast left untouched.

She even tried roast beef on a sub hidden with other cold cuts — he handed her back an empty plate with the roast beef piled up on the side.

Every form of roast she tried to sneak by him, he found it and handed it back.

One weekend, my mother handed him a plate with roast on it.  He asked what it was, and she simply responded ‘it is meat — you will like it.’  He ate it and asked for more.

To this day, our house refers to this as ‘Meat Dinner’.  And he gobbles it down.  My wife is pleased.

2 tablespoons of Vegetable oil
4 lb Pork shoulder roast
1 can Cream of mushroom soup
1 Pouch dry onion soup mix
1 1/4 c Water
1 teaspoon Thyme leaves
1 Bay leaf
8 medium Potatoes; quartered
8 medium Carrots; cut into 2 inch
2 tablespoons of Flour

I usually start by turning the oven on to 350 degrees to preheat while I prepare the roast.

In your Dutch Oven, heat the vegetable oil.  Once the oil is hot, sear the roast on all sides.  Once the roast is browned on all sides, set aside covered in aluminum foil.

Remove any fat left standing in the Dutch Oven using a spoon or a turkey baster.

Add the water, thyme, bay leave, the can of soup and the onion soup mix.  On your stove top, bring the mixture to a boil.

Put the roast back in the Dutch Oven and cover.  Place in the oven, cook for 45 minutes.

Turn the roast over, and add the vegetables.  Return to the oven for 1 hour 45 minutes.

The vegetables should be fork tender and the roast should be done.  Move the roast to a platter and cover with aliminum foil.  Let the roast rest for 15-30 minutes before slicing.

While waiting, you can turn the liquid in the pan to a gravy.  Transfer the vegetables to a serving platter.

On the stove top, liquids in the Dutch Oven back to a boil.  While waiting, combine a 1/4 cup of water with the flour.  Once boiling, slowly add the water/flour mixture.  Stir constantly until the gravy begins to thicken.