It may be a weekday, but I was hungry for a roast so I decided to make one. Keep reading for the step by step visuals and the finished product.
First, I washed and seasoned my meat with meat tenderizer and lots of black pepper. Yes, I always wash my meat.
Add a little oil to the pan, because I want to sear my roast, and use the drippings for gravy.
Next, you will need to flour your roast, then put it the pan.
Allow the roast to sear on both sides and around to lock in the juices.
Next, I have washed my potatoes and carrots to add to my roast. I slow cooked it, in a slow cooker for about two and half or three hours.
I added the gravy that I made from my drippings. About thirty minutes before the roast is finished I added my carrots and potatoes. Don’t forget to season to taste. I personally don’t like to use a lot of seasonings, because I want to taste the richness of the meat.
I wanted something green, so I decided to make collard greens.
After they were washed and de-stemmed, I put them in a bowl.
I went old school and I cut my collards, which is what real Southerners do. We don’t tear the collard greens here.
Once you roll your collards tobacco style, you began to cut them in any way you choose. I prefer to cut mine thin.
This is my cured smoked meat, that I am adding to my collards. Add a little oil, and I seared it to add some crispness.
Then add your collards to the cured meat. Add a cup of water, a pinch of salt, cover with lid, and allow to cook on medium heat to your desired tenderness.
I decided to pair my collards with some candied yams. I used about three nice sized sweet potatoes.
Add water, butter, sugar, and cinnamon. Allow your yams to cook until they are fork tender. Beautiful and Yummy!
Here is the finished product, add rice if you desire.
This meal is child and U.S. soldier approved.
Remember ya’ll not everyone in the South eats fried chicken, but if you fry it just right. We won’t turn it down!
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