Roast with the Most

Classic Beef Roast

Your favorite beef roast cut (or which ever is on sale ;0)

Salt and pepper

Several carrots

Several potatoes

1 onion

2 cups water

2 beef bullion cubes

1 tsp kitchen bouquet

2 Tbsp cornstarch

1.     Preheat oven to 275 degrees

2.     Peel and cut carrots potatoes and onions

3.     Put some oil into Dutch oven or skillet and turn heat to medium high

4.     Put salt and pepper on the roast and rub into the meat

5.     Sear both sides of the roast for a couple of min.

6.     Add your vegetables and bullion cubes

7.     Pour in 2 cups water

8.     Cover and place in oven for 3 hours

9.     Half way through check to make sure you have enough liquid, add more water if needed. 

10. Transfer your drippings to a skillet

11. Remove a small amount of the hot liquid and mix together with a couple of Tbsp of cornstarch.  Add that mixture back into the skillet and stir

12. Add 1 tsp kitchen bouquet, gravy will boil and thicken

13. Serve with bread and butter and enjoy!

**This could easily be cooked in a crockpot.  Just make sure to sear your meat and then cook low and slow all day.

Roast Chicken

1. You can use whatever cut of bone-in skin-on chicken that you like.  Here I have a chicken quarter. Sprinkle with season salt and place in your Dutch oven. 

2. Peel and cut your vegetables (carrots potatoes and onion) into smaller pieces that you did for the beef roast (because it cooks for less time and small pieces ensure doneness). 

3. Add 1 cup of water and 1 chicken bullion cube and put in a 275 degree oven for 1 1/2 - 2 hours.  

4. It's done!

5. Transfer the meat and vegetables to a platter and the liquid to a skillet.

6. To avoid lumps, remove a small amount of the hot liquid into a cup and add 1 tbsp corn starch. Mix together and stir back into your skillet. 

7. Allow to boil and thicken.

8. Add 1/2 tsp kitchen bouquet to give your gravy a rich dark color. 

9. Plate it up and serve with a piece of bread and butter! Enjoy!!!

Roast Turkey

I know there are probably fancier methods for roasting a turkey involving brines and rubs and the like but this is a fool proof and easy way.  It tastes great and make lots of juice for gravy, YUM! I'm definitely not a professional carver (as you can see from the video) so you may want to look up how to carve a turkey after roasting it. Hope you enjoy! 

1. Thaw your turkey in the refrigerator for 2-3 days until completely thawed (on a plate or bowl to catch any leaking juices)

2. Clean out your turkey and remove the innards 

3. Put the turkey in a roasting pan and cover the skin with a healthy amount of butter and sprinkle with seasoned salt. 

4. Cover the top with heavy duty foil creating a tent with the edges tightly secured.  

5. Place in a 400 degrees for the first several hours (see the chart below from the Better Homes and Gardens cookbook for roasting times) ** The last hour reduce temp to 350, remove the foil and baste the turkey every 10-15 mins to keep it from drying out but allowing the skin to get crisp. 

Basting means to cover the outside of the turkey with its own juices, usually using a baster. 

6. The turkey is done when the red thing pops out or the internal temperature has reached 165 degrees. 

7. Remove the juice and make gravy

8. Allow the turkey to rest for at least 20 min before carving to allow the inside juices to settle. 

9. Carve and enjoy! 

Gravy

1. Pour juice into a skillet and bring to a boil.  

2. Remove 1/2 cups worth of the hot liquid and stir in 2 Tbsp of cornstarch.

3. Stir back into the skillet and whisk until thickened. 

4. Add salt to taste and add 1-2 tsp kitchen bouquet or turkey flavor enhancer