Pork Studded Roast

I always enjoy finding a new way to make a pot roast. It amazes me that there are so many recipes for such a simple dish.

What sets this roast apart is the salt pork. Studding the roast with salt pork gives it a ton of flavor.

The salt pork provides a nice amount of fat into the meat while cooking. It infuses that flavor and fat into the meat. The roast is by no means dry at the end of cooking.

The vegetables also get some of the salt pork flavor. They cook nice and soft and very well seasoned.

I really didn’t think 1/4 cup of water was going to be enough. It most definitely was. All the ingredients release their moisture and there is plenty of cooking liquid.

I cooked the roast on the stove top. It took about three and a half hours. For a roast, that isn’t that much time. I remember placing a roast in a crock pot all day, so a few hours is no big deal.

There is plenty of liquid to make a gravy at the end of cooking. Honestly, the roast was so tender you don’t really need it.

Great dinner with wonderful vegetables!

BEEF A LA MODE

5 Pound Beef Rump Roast

1/4 Pound Salt Pork

Pepper

1 Clove Garlic, Chopped

Salt

Cayenne

Flour

2 Onions, Sliced

4 tablespoons Bacon Drippings

1 Bay leaf

1 Sprig Parsley

3 Carrots, Sliced

1 Turnip, Sliced

1/4 Cup Boiling Water

Cut deep gashes in beef. Slice salt pork very thin. Rub with pepper. Place in gashes. Rub meat with garlic, salt and cayenne. Dredge in flour. Brown onions in bacon drippings. Remove onions and place meat in kettle. Place onions, bay leaf and parsley over meat. Cover and cook slowly until browned on 1 side. Turn and broth other sides. Add vegetables and brown well. Add boiling water. Cover. Simmer for 3 hours. Add more water if necessary.