Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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POT ROAST

Ingredients
• 9 LB lb ROAST SIR LOIN TIP
• FLOUR
• 1 ONION
• 4 POTATOES
• 1 Can CARROTS OR BAG OF SMALL CARROTS
• 2 Cup WATER
• FRANCO AMERICAN GRAVY

InstructionsFLOUR ROAST AND BROWN IN OIL. REMOVE ROAST, MAY HAVE TO ADD EXTRA OIL.
COOK ONIONS UNTIL TENDER ADD FLOUR AND BROWN FLOUR IN OIL.
PUT ROAST BACK ADD I CUP OF WATER. COOK TWENTY MINUTES TO THE LB.
ADD POTATOES AND CARROTSAFTER COOKING AN HOUR CONTINUE TO COOK.
ADD 1 CAN OF FRANCO AMERICAN GRAVEY WHEN POTATOS AND CARROTS ARE ADDED.THEN ADD 1 CUP OF WATER AGAIN.DO NOT LET IT STICK. WATCH IT.
COOK AT 400 DEGREES COOKING IT TWENTY MINUTES TO THE POUND.
THIS IS DELICIOUS.
MY MOTHERS RECIPE A SOUTHERN LADY.NotesNumber of Servings: Time to Prepare:
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