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Sunday Lunch: Bacon-Seared, Creole-Seasoned Pot Roast.

Melissa Beene Ford/ Cooking

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.

Trust me, its the only way to do it.
Bake for 30 minutes or so (depending on how crispy you like your bacon) at about 350*.

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.

Save all that deliciously healthy bacon grease for later. 
Next, you’ll want to rub the roast all over with Tony’s. If bacon makes everything great, Tony’s makes it even better, and like it says right there on the package, its great on EVERYTHING.  
Scrape all that healthy yummy bacon grease into a really hot skillet, Then throw your roast in there and sear it really well on all sides; you’re not cooking it, mind you… just getting it all crusty on the outside to seal in all the juicy meat juice.
Or something like that.
And when your roast is all crusty and brown on the outside, toss it into your Pampered Chef Rectangle Baker on top of some carrots, fingerling potatoes, and an onion cut up into large chunks. 
Oh, and of course massive quantities of minced garlic cloves (not pictured). I do love me some garlic. And it can’t hurt for keeping crazies away, either.
And of course, more bacon thrown in, just for fun.
I topped it all with gravy/sauce/whatever you want to call it that I made up, right there in my very own kitchen, and it turned out…. it turned out….
Well, let’s just say that Annie ate seconds of it.
SECONDS!
And Annie doesn’t even like this kind of chicken, as she let all the residents of this particular apartment complex know at the top of her lungs. (Until she ate seconds).
It was heavenly, if I do say so myself. But since this blog post has turned into a novel already, I’ll make this quick: after you sear your roast in bacon grease, pour about a cup of red wine into the hot skillet, whisking constantly, then add one can of cream of mushroom soup, whisking, whisking, whisking. And don’t hate about the canned soup: it ain’t gourmet, but its so very tasty. Trust me on that. Throw in 3 bay leaves and pour it all over your roast, cover, and bake at 350* for a few hours. And if it wouldn’t get me disinherited, I would tell you that it was better than mom’s. But youll never catch me saying that.
~~~~~
And on a totally, completely unrelated note, did you know that one pound of body fat LOOKS LIKE THIS?
 But don’t let that stop you from cooking this roast.
Life is short.
Eat bacon.

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Comments

  1. MTaylor says

    July 25, 2011 at 2:07 am

    Oh my gosh! Of all the times….! 🙂 Bacon covered anything is great! And I can't BELIEVE Annie ate seconds. That MUST be amazing!

    Reply
  2. Jenn says

    July 25, 2011 at 2:39 am

    You need LLLLOTTTTSSS of garlic these days! Lots. Eat it, breathe it, drink it. Crazy Train has come to town!

    Reply
  3. Helen says

    July 25, 2011 at 3:50 pm

    I'm a fan of bacon. I'll try it in the oven like you suggest!

    Reply
  4. Helen says

    July 25, 2011 at 3:52 pm

    Oh, and is that the cooked bacon you have over the roast?

    Reply
  5. Sharon - grief and loss says

    July 25, 2011 at 9:58 pm

    Sounds absolutely yummy! I also enjoyed the description, especially the bacon!

    Reply
  6. Melissa from the Blue House says

    July 26, 2011 at 3:23 am

    Yes, Helen! Cooked bacon! It was sort of an afterthought to throw it on there, but I had some leftover from breakfast. It was a DEFINITE do-again!!

    Reply
  7. Jenn says

    July 26, 2011 at 3:44 am

    OMG. Melissa. Have you ever thought to cook up some bacon and wrap it in a tortilla with some lunch meat stuffed in?? I know, right?? I should SO write a cookbook!!!

    Reply
  8. Anonymous says

    July 26, 2011 at 3:48 am

    recipe about bacon: check, recipe about bacon cooked in the oven: check, recipe about bacon cooked in oven in identical pan: check, recipe my mom gave me: check, using a period after each word for emphasis: check, using an asterisk before a word for emphasis: check. OMG. This blog seems dang familiar!

    Reply
  9. Melissa from the Blue House says

    July 26, 2011 at 4:05 am

    Ha! When you can't come up with an original idea of your own, steal someone else's… that's what *I always say. (Asterisk added for emphasis). They should make a movie! Single White Blogger.

    Reply
  10. Jenn says

    July 26, 2011 at 8:26 pm

    and did you know they Didn't Even Write That Down? She remembered ALL that?? And, by the way, Stalker, when you're super busy and wanting to whip up a meal, you can always SAUTE the onions instead of CARMELIZING them. But then, that doesn't sound as cool, does it? Good luck with your Bon Appetit ambitions!! I bet they looooove recipes involving tortillas and lunch meat!

    Reply

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Hey there... I'm Melissa! Texas girl. Mom to three + one goldendoodle. Believer. Old house fanatic. Creating a happy + healthy home with purpose is my passion. I'm so glad you're here!

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