Spice-Guy’s Kitchen

I love to use my dutch oven, almost as much as my slowcooker. Fortunately, this recipe will work in either. This is the dutch oven method…

Ingredients 

One 7-bone roast, about 4lbs.
One packet of onion soup mix or tomato bouillon, (my favorite)
One can of condensed cream of mushroom soup
About 10-12 oz.s of red wine

Directions

Lay the roast in the bottom of your dutch oven.
Cover the roast with the soup mix. If using the tomato bouillon, use about 4 tablespoons.
Next spread the cream of mushroom soup over the top of the roast.
Now fill the soup can with red wine and gently pour it over the roast.
Cover and cook at 250-275F for 6 or 7 hours.
While it’s cooking, you may want to leave the house, the aroma of this roast cooking will be amazing, as will be the flavor and texture.

Simple, take your loin, for beef use Reggae or Rajun, for pork or venison use Radical or Rippin’. Just use about 2 teaspoons per pound and rub the meat well.(marinate as long as possible). Place on a rack in a pan, and roast at 375f until the proper internal temperature is almost met.(at least 140 for rare beef, and 170 for pork). Let it rest for ten minutes. If you want, add some red wine, maybe 1/3 C to the pan juices, cook and stir until slightly thickened and serve drizzled over the roast.

Roasted potatoes for four: wash and cut-up four potatoes into about one inch chunks. Rinse and dry and put them in a large bowl. Add about 1/4C of olive oil and about a tablespoon of Rockin’ Robin seasoning and toss until well coated. Spread them out on a sheet pan and roast until lightly browned and fork tende (about 45mins./1hr @350f/375f).

…now where’s that salad…

My favorite way to do a big piece of pork roast is in my slowcooker. I like to use a rump roast. After trimming the fat, coat it in rub and work it in good. Drop it in the pot and pour in a bottle of beer. Cover it and simmer for 6 or more hours, depending on the size of roast.Try to resist the temptation to lift the lid. I consider it done when it jiggles and falls apart when tested with a fork. mmm, With the Rajun’ potatoes(below), a simple salad, and a chunk of bread, you’ll want to share! Time to call some friends, (or family). If you want to put it over the top, season the roast the day before.

This is great when you gotta have luau pig, but can’t do a luau. And it’s easier then burying a whole pig in the sand.

seasoned salt (to taste)
fresh ground black pepper (to taste)
Liquid smoke
approx. 8 lbs. pork roast. Shoulder is good but I prefer a picnic shoulder roast(this cut comes from the lower part of the pig’s front shoulder)
At least 8 banana leaves.

Wash the pork, pat dry and apply seasoned salt and several grinds of pepper. Sprinkle with liquid smoke and give it a good massage.
Now wrap the banana leaves around the roast and secure with string. Next, wrap in heavy duty foil and fold the edges tightly to seal.
Set it in a pan and cook it in a 250F oven for at least 7 hours.
When you remove it from the oven let it rest for 1/2 hour.

I like a 3lbs. rib roast for four.
Set the oven to 500F and let it heat for at least 15 min.
While it’s heating, rub the roast with 2 or 3 tablespoons of Rippin’ Prime rib rub. Put the roast on a rack in a pan and put it in the oven.
Cook it for 5 minutes per pound and turn the oven off. Don’t open the door. Leave it in the oven for 2 hours. This is for a perfectly done, rare prime rib. Slice it and serve with a dollop of horseradish sauce on top.