Pot Roast cooked in a plastic bag sounds crazy right? But that was the only kind of pot roast I knew as a child.
Cooking in an oven bag was this 1970’s concept where you place your cut of meat, vegetables and seasoning and a little water into an oven safe bag and place that into a pan/dish and put the whole thing in the oven. After 2 hours or so you have a magically deliciously “bag’o pot roast!”
This isn’t the first time I have done this – I exposed this back in 2011as well.
There is remarkably little information on the great internet about this (here , here and here -that’s it!) and I am not really sure when “Gordon Lawry” invented it but I think it was a long time ago considering he was paid 15 cents for his invention!
Anyway don’t knock it until you try it! It’s the original “sheet pan” dinner and it’s delicious! (maybe add some green veggies in the side to “heathy” it up!)
bagged and ready to go!
New England on a plate!
READ THE DIRECTIONS AND FOLLOW THEM but here is a couple tips: If you lose the ties supplied, cut a thin strip off the mouth of the bag, and use that to tie it with. ( don’t use some other tie as it might melt!)
Don’t use where there’s a danger of the bag touching any of the heating elements, thereby melting, spilling out its contents and causing a grease fire.
Nope this isn’t a book review! It’s actually a twist on a recipe by Jaime Oliver that I saw recently over at the Food52 blog. ( I can’t never resist a word pun – no matter how corny!)
His recipe used chicken legs, cherry tomatoes, basil, garlic and olive oil. I used pork, cherry tomatoes, basil, garlic, olive oil and a touch of balsamic vinegar. I think my twist worked out pretty good!
I used a 3-4 lb center cut roast that I sliced into chops for serving. (bone-in roast – this is where center cut “pork chops” come from) I also used a heavy cast-iron pot, that way I could generously salt and pepper the outside of the meat and sear it over high heat to create a bit of a crust. Then in the style of Jaime oliver I simply threw in a pint of cherry tomatoes, a handful of basil, 6-7 medium size whole cloves of garlic, tablespoon of balsamic vinegar and a 1/2 cup of warm water just to make sure I had enough “juice.”
And like Jaime I simply put it in a 350 degree oven and undisturbed for 1 and half hours. But I used a meat thermometer to check and determine when my pork was cooked. (145 degrees for medium-rare and 160 degrees for medium)
served over mashed!
browned pork in with the goodies
cherry tomatoes among the farmer’s market bounty
I often have to reheat portions for my husband and this one worked out pretty good over the mashed potatoes! Just note if you plan to reheat you may want to consider cooking the chop to medium-rare the first time, that way you have a little margin for additional cooking.
Roast Chicken. That most simple and comforting food. And yet I hardly ever roast a chicken. A whole one that is. I am the only one in a house who appreciates a home-roasted, bone in chicken. Everybody else – (husband)- doesn’t want to deal with the bones.
So my “roast chicken” is usually a boneless cut (thighs, breast etc) and it is usually a “one pan plan.” And this recent one was no exception. Everything on pan, cut to similar size.
By adding big rough cut pieces of tomatoes, I knew the chicken would stay moister and there would almost end up being a bit of a “pan sauce” created. Just cook up some rice or pasta or steamed greens and serve in bowls.
Very easy, very comforting.
raw veggies and chicken tossed with olive oil and Italian seasoning