John Myers
Roasted Pan Cooked Slowly
The perfect roasted pan cooked slowly recipe with a picture and simple step-by-step instructions.
- 1000 g Pan roast
- 300 g Potato
- 300 ml Beef stock
- 5 Pc. Garlic cloves
- 3 Pc. Chili peppers
- 2 Pc Onion
- 2 Pc Cayenne pepper
- Bay leaf
- Salt and pepper
- Cut crossways into the roast on the front and back. Rub in the finely chopped garlic cloves, chili peppers, cayenne pepper and, above all, salt and pepper. Place in a buttered roasting dish, add the bones and halved onions with peel (adds color), pour some stock over them and leave to rest in the refrigerator overnight
- Pour the soup stock over the roast, put it in the oven and let it cook slowly at the lowest temperature level (120 degrees is completely sufficient). In between, pour your own juice over and over again and add the roughly diced potatoes halfway through the cooking time. All in all, you should expect two to three hours of cooking time, but there is also a particularly tender roast.
- A pan roast can be used in many ways. Not only as a main course with practically all common side dishes, but also cold and thinly sliced in the form of a snack. Or what is left over, finely diced for all kinds of stews (soups, egg dishes, Gröstl, spaghetti, etc.).
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