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Roast
Ingredients
- 1 shoulder cut roast (3+ lbs)
- Tony’s/n Mediterranean/black pepper
- 2 Lipton French onion packets
- Carrots (skinned & chopped in ~3in pieces)
- 1-2 Russet potatoes ( skinned and cut into chunky pieces)
Directions
- 1) set oven to 320 degrees
- 2) cut strings off roast, lightly salt w Tony’s. Season thoroughly w northern Mediterranean seasoning and black pepper seasoning.
- 2) Brown roast w cast iron skillet on medium heat (~5 on stove setting)
- 3) Combine 2 Lipton French onion packets with 2 cups of water while roast is browning.
- 4) when roast is browned on all sides, move cast iron pot to counter near sink. Mix Lipton French onion mix, and pour over roast (move onion chunks into liquid)
- 5) Cover roast w/ cast iron lid and place in oven for 2 hours.
- 6) after 2 hours, take pot out of the oven, remove lid and flip the roast so that the side that has been submerged in liquid is now facing up.
- 7) Place potatoes and carrots into the liquid mix surrounding the roast. Return pot to the oven, uncovered, and let cook for 45 minutes.
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