An electric roaster can make cooking a breeze for just about anyone. The roaster cooks like an oven but the meat comes out tender as if it was cooked in a crock pot. Although, you can cook a roast or brisket directly in the electric roaster, it sometimes benefits the guests if you mix it up a little. By searing the roast a little on the stove first, it allows a lower cooking temperature over the same amount of time. Also, the juices get trapped into the meat and redistribute more evenly.
Season the roast with as much salt, garlic powder and pepper as desired. Place the roast into the refrigerator the night before you plan on cooking.
Preheat the roaster to 107 degrees C.
Turn on the stove to medium high and warm up a large, deep skillet. Pour in the canola oil and let it heat up about 3 minutes. Place the roast in the skillet and brown on all sides till it is slightly crispy.
Add the onion, thyme, bay leaves, bouillon cubes and water to a deep dish pan that will fit into the electric roaster.
Remove the roast from the skillet and place it into the deep dish pan on top of the ingredients.
Cover the pan with a lid or aluminium foil. Cook for one hour.
Remove the roast and turn it over, baste it with juices, recover, and cook for another hour.
Remove the roast from the roaster and cover it in aluminium foil. Let it sit for 15 minutes to allow the juices to redistribute through the roast.
Cut and serve.
Things you need
- 4-pound roast
- Fresh ground pepper
- Garlic powder
- Coarse salt
- 1/3 cup of canola oil
- 1 large onion, chopped
- 1 tablespoon of fresh thyme
- 2 bay leaves
- 2 bouillon cubes
- 1 cup of water
- Large, deep skillet
- Deep dish pan
- Aluminium foil