Barbara L
Traveling Welcome Wagon
I had some extra chiles tonight, and a 3 pound roast, so I tried something a little different. It turned out great, so I thought I would share it here.
I decided I wanted the meat to be snug in the pan, so I put the roast (a pot roast with a good sized ribbon of fat running through it) in a large loaf pan. I poured about 1/2 cup of the juice from a can of whole mild green chiles over the meat. Then I split open 5 or 6 whole chiles and laid them on top of the roast so that it was mostly covered. I covered it tightly with foil.
I don't know exactly how long I cooked it, but it was somewhere between 2 and 3 hours, starting at 325 degrees F, then about half an hour before I took it out I raised it to 350. (I probably would have cooked it the full time on the lower temperature, but we were really hungry so I turned it up to speed things up!).
The roast was tender and juicy and had a gentle heat radiating through it.
I decided I wanted the meat to be snug in the pan, so I put the roast (a pot roast with a good sized ribbon of fat running through it) in a large loaf pan. I poured about 1/2 cup of the juice from a can of whole mild green chiles over the meat. Then I split open 5 or 6 whole chiles and laid them on top of the roast so that it was mostly covered. I covered it tightly with foil.
I don't know exactly how long I cooked it, but it was somewhere between 2 and 3 hours, starting at 325 degrees F, then about half an hour before I took it out I raised it to 350. (I probably would have cooked it the full time on the lower temperature, but we were really hungry so I turned it up to speed things up!).
The roast was tender and juicy and had a gentle heat radiating through it.