3 lb roast 1 bag of baby carrots 3 potatoes cut into chunks 1 medium onions, sliced 1 box of Jiffy corn bread mix Preheat large saucepan to medium heat. Season roast liberally, rubbing seasoning into meat. Brown for about 5 minutes on each side with cover on. After each side has browned, pour in carrots, potatoes and onions. Cover (close whistle) and cook for about 45 minutes for medium cooked roast. While roast is cooking, spray small skillet with cooking spray. Place on burner on medium low heat for about 10 minutes (until lid is warm to the touch). Mix cornbread according to package directions. Pour in pan and replace lid (whistle closed). Allow to cook for about 10-12 minutes. Shake pan to loosen the sides of the cornbread and flip pan over onto a serving plate. Remove pan, leaving cornbread on plate. Enjoy!
Saturday, April 3, 2010
Roast and Cornbread
Utensils: 6qt Dutch Oven
3 lb roast 1 bag of baby carrots 3 potatoes cut into chunks 1 medium onions, sliced 1 box of Jiffy corn bread mix Preheat large saucepan to medium heat. Season roast liberally, rubbing seasoning into meat. Brown for about 5 minutes on each side with cover on. After each side has browned, pour in carrots, potatoes and onions. Cover (close whistle) and cook for about 45 minutes for medium cooked roast. While roast is cooking, spray small skillet with cooking spray. Place on burner on medium low heat for about 10 minutes (until lid is warm to the touch). Mix cornbread according to package directions. Pour in pan and replace lid (whistle closed). Allow to cook for about 10-12 minutes. Shake pan to loosen the sides of the cornbread and flip pan over onto a serving plate. Remove pan, leaving cornbread on plate. Enjoy!
3 lb roast 1 bag of baby carrots 3 potatoes cut into chunks 1 medium onions, sliced 1 box of Jiffy corn bread mix Preheat large saucepan to medium heat. Season roast liberally, rubbing seasoning into meat. Brown for about 5 minutes on each side with cover on. After each side has browned, pour in carrots, potatoes and onions. Cover (close whistle) and cook for about 45 minutes for medium cooked roast. While roast is cooking, spray small skillet with cooking spray. Place on burner on medium low heat for about 10 minutes (until lid is warm to the touch). Mix cornbread according to package directions. Pour in pan and replace lid (whistle closed). Allow to cook for about 10-12 minutes. Shake pan to loosen the sides of the cornbread and flip pan over onto a serving plate. Remove pan, leaving cornbread on plate. Enjoy!
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