Let me start out with this disclaimer: this is not my momma’s Pot Roast.
I’ve tried, labored, struggled, and agonized for years, and canNOT come close to the mouth-wateringly delicious PERFECTION of her roast, much less her fried chicken that would put the Colonel to shame, nor her sweet tea that I’m pretty sure has crack in it, its so sinfully good. I’ve asked for the recipes, she tells me (supposedly), I try, and it never comes close to being the same.
NOT EVEN CLOSE!
So alls I’m attempting here is just second-rate roast. If my roast comes in a distant second behind hers, I’m ok with that.
Like every good recipe, this one starts with bacon. Thick-sliced, preferably Wright’s brand.
The best way to cook bacon is IN THE OVEN. It doesn’t get rubbery like microwaved bacon, and doesn’t shrink up and splatter everywhere like it does in the skillet. So lay it all out there in your Pampered Chef bar pan.
It will come out all uniformly cooked with none of those disgusting raw rubbery fat bubbles like you get when you cook your bacon in the skillet.