I MADE THIS LAST NIGHT N SURPRISED MYSELF HOW GOOD IT CAME OUT...HUBBY ENJOYED TOO :)
Provided by Lora DiGs
Categories Roasts
Time 2h30m
Number Of Ingredients 14
Steps:
- 1. RINSE OFF ROAST N PAT DRY. IN BOWL COMBINE CAJUN SEASONN, DRY MUSTARD, THYME, SALT, GARLIC POWDER, 1/2 OF THE MINCED GARLIC N 1 TBLSP. OF OLIVE OIL. RUB THIS MIXTURE ALL OVER ROAST.
- 2. SEAR ROAST IN PAN OVER MED-HIGH HEAT UNTIL BROWNED ON ALL SIDES...ABOUT 3-5 MINUTES ON EACH SIDE. IN BAKING PAN TOSS POTATOES, PARSNIPS N ONIONS N REMAINN GARLIC WITH MELTD BUTTER N SPRINKLE WITH SALT N PEPPER 1/2 TSP OF EACH. N REST SEARD ROAST ONTOP...BONES FACN DOWN.
- 3. PREHEAT OVEN TO 350 POUR WHITE WINE AROUND PAN N BAKE FOR AN HOUR AFTER FIRST HOUR INCREASE OVEN TO 375 N BAKE FOR AN ADDITIONAL HOUR OR UNTIL POTATOES R COOKED...BASTE WITH PAN JUICES TWICE DURN COOKN. ROAST SHOULD NOT B OVERCOOKED.
- 4. ONCE DONE LET ROAST REST FOR 10 MINUTES N SLICE BETWEEN CHOPS U CAN THICKN UP PAN JUICE WITH A LITTLE CORNSTARCH N WATER THEN BRING TO A BOIL N SERVE OVER CHOPS ....ENJOY :)
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