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Something that waterless cookware is known for is something called, “stack cooking.” Because our cookware heats on all four sides, it allows you to use one burner for your meals because the cookware will actually cook from top to bottom, transferring the heat all the way through.

For dinner tonight, I am having a Pork Roast with carrots, onions, and potatoes, cornbread, and cinnamon apples…all cooked on one burner. Intrigued? I’ll take it one step further…I’m actually going to cook the cornbread inside the roast pan and it will taste just like cornbread and not roast flavored cornbread, I promise!

The best thing about this meal, though, is that it doesn’t take all day to cook it – your 3 lb roast will be done from start to finish in about an hour and a half. Who would be excited to have a juicy, tender roast with all the side fixins that was cooked in less than a third of the time that it would normally take you? I know I was ecstatic the first time I had one – completely blew my mind!

So, with no further ado, here is my family dinner roast menu. Enjoy!

What’s for dinner tonight at your house? How do you cook your roast?

Happy Eating!
Miss K

HOMESTYLE ROAST

UTENSILS: 6 or 8 qt Dutch Oven , 2 qt casserole, grater rack, 2 qt saucepan, Master Kut w/ #4 cone
INGREDIENTS:
ROAST: (1) 3 lb Roast, 2-3 Cups Baby Carrots, 3 Golden Yukon Potatoes, cut in chunks, 1 Medium Yellow Onion, thinly sliced, 6 Garlic Cloves, coarsely chopped, 1 Cup Water, 2 TBSP Granulated Beef Bouillon, 2 TBSP Worcestershire Sauce, 2 TBSP Soy Sauce, 1 Pkg Onion Soup Mix, McCormick’s Seasoned Pepper, Garlic Powder
CORNBREAD: 1 Box Jiffy Cornbread mix, 1 Egg, Dash of Water, Cooking Spray
CINNAMON APPLES: 4-5 Red Delicious Apples, sliced #4 Cone, 1 tsp Cinnamon, ¼ tsp Nutmeg, 1 TBSP Brown Sugar (optional), 1 TBSP White Sugar (optional)
INSTRUCTIONS:
•    Measure out 1 cup of water and add the Worcestershire sauce, bouillon, soy sauce, and onion soup mix. Stir well and allow to dissolve while you prepare the meat and veggies.

•    Heat the pan on Medium heat. When water will bead on the surface, it’s hot enough to begin.

•    Season the roast with generously with Garlic Powder and Seasoned Pepper on all sides for 5-7 minutes per side. Set roast aside on a plate. Saute the onions and garlic until the onions are tender (8-10 minutes). Add the Roast back to the pan, placing it on top of the onions and garlic.

•    Add the potatoes and carrots around the roast. Cover and allow to cook on Medium for 15 minutes.

•    Meanwhile, mix the cornbread, egg, and a dash of water. Spray the casserole pan and pour in the batter. When the Roast has cooked for 15 minutes, uncover (be careful of the steam), add the grater rack and the cornbread. Cover with the dome cover.

•    Reduce temperature to between Low and Medium Low and allow to cook for 45 minutes to an hour. (Rule of Thumb: about 15 minutes per lb. once it’s turned down to low)

•    When you have about 20 minutes of cooking time left, slice the apples on the #4 cone into the 2 quart Saucepan. Mix with spices and sugars (sugars are optional). Cover, whistle open, and cook on medium heat. When the whistle sounds, close it and stack the pan on top of the roast to finish cooking while your roast finishes up.

•    When the roast is done, turn the burner off and allow to stand, covered, for about 10 minutes. Serve and enjoy!

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