Cook On

Welcome to the archives of Cook On, a collection of chaos and calm in the kitchen, a place to explore food and keep it real. Here’s to your cooking.


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Comments (2)

  • March 2, 2008 by Ginny


    MOM’S Pot Roast

    1 3-4lb boneless pot roast
    1/4 cup olive oil
    1 bag carrots
    3-4 medium potatoes
    1 large onion
    Salt, garlic powder, seasoned salt, pepper and flour.

    In heavy, large skillet or pot with lid,
    add olive oil and place over low heat.
    On one side of roast add salt, pepper, seasoned salt, garlic powder and a layer of flour. Carefully lay that side down in heating oil. Repeat the other
    side of meat, the same. Bring both sides of meat to browning point. Add
    1 cup water around edges(more if needed. Prepare your vegetables and
    then distribute around and on top of roast. Sprinkle the vegetables with seasoned salt and pepper. Cover, then
    bring to boil, reduce heat and cook on low heat 6-7 hours, checking
    occasionally for liquid content.

  • March 2, 2008 by cookerycontent


    I use nearly the same recipe, though I don’t add seasoned salt. Have you ever used celery? My recipe includes two stalks of celery, cut into one-inch pieces. And I admit I’ve been slacking on the cooking time. My last pot roast came in just under five hours.

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