Confederate Pot Roast #RECIPES

This is my younger sister's version of Confederate Pot Roast!  Just a bit different from my own.  

Ingredients:

Bottom Round Roast (approx. 3 pounds)
Red Potatoes (whole as these are small)
Baby Carrots
Onion (White or Spanish)
Beef Consomme
Garlic -- cloves added to taste (she used 5 cloves, diced)  
Salt & Pepper

DIRECTIONS:

Lightly sear the roast on all sides.  Place roast in a large (at least 10 X 10 pan) that has been lined with aluminum foil.  

Arrange the vegetables around the roast.  Salt & Pepper as desired and pour 1 cup consomme over the ingredients.  Cover with foil and bake at 350 F for one hour. 

Turn oven down to 325 F.  Remove from oven, turn roast over, mix up the veggies and pour rest of consomme over the ingredients.  Cover.  Bake about 1 1/2 hours on 325 F.  

Serve with sides of your choice.  Down in South Georgia, we serve it with Mac & Cheese, green beans, collards, etc.

My own recipe is similar but there are a few differences.

Terri's Confederate Pot Roast

Ingredients:

3 to 4 pound Rump Roast
Vidalia Sweet Onion (Cut into medium-sized chunks)
2 Large Carrots (peeled and washed), diced
1 Turnip or parsnip*** (Diced)
Mushrooms (if you like) -- cleaned and sliced.
Small Red & White Potatoes, cut into halves.  (Depends on size of your Dutch Oven or Crockpot).
8 cloves of garlic, cut into slivers.
Rosemary -- 2 teaspoons dried or 2 sprigs 
Thyme -- 1 teaspoon dried or 1 sprig
Sage -- 1/4 teaspoon (NO MORE!)
Celery Salt -- 1/2 teaspoon
Salt -- 1/2 teaspoon
Fresh Ground Black Pepper -- 1 teaspoon
Bay Leaf -- one whole (Remove BEFORE serving).
Beef Bone Broth -- 1 1/2 cups

In Dutch Oven or Crockpot, add 1 1/2 cups of bone broth.  Set to HIGH for crockpot or 375 F for Oven Roasting.  Cover.

In a sauce pan, add 1 tablespoon butter, place diced carrots, turnip / parsnip, and onions in pan and cook until soft and tender.

Add the above ingredients to the bone broth. Add potatoes.  As you prep the beef, allow the sliced mushrooms to cook in the sauce pan where the veggies cooked.  The mushrooms need at least 10 minutes in the sauce pan on medium high heat.

While the mushrooms cook, score the beef with a sharp knife and insert slivers of the garlic.  Do this on the bottom and top of the roast.

Combine Rosemary, Thyme, Sage, Celery Salt, Salt, and Black Pepper in a small bowl and combine. Rub mixture into roast, covering as much as possible.

Remove mushrooms from sauce pan and add to roaster.  Place the bay leaf in as well, Stir well to combine the veggies, then gently place roast (FAT SIDE UP)*** on top of the vegetables.  

*** If you use a parsnip, cut the top and bottom off, peel, and rinse well.  Cook in boiling salted water for 5 (Five) minutes before dicing.

***Always put the roast FAT side up.  The fat will melt into the roast and make a juicier meat.

Using a cover (aluminum foil or lid) is best for a tender roast.  375 F for one hour and then 325 F for 1 1/2 hours. 

For the Crockpot:  Set to HIGH and cook for two hours.  Turn to LOW and allow to slow cook for at least 4 hours.

A little pink is a good thing.  If you prefer your roast medium, check after an hour or so and adjust temps and time accordingly.

Stitch and be happy!