Our Customers Loved the Pot Roast

Trimmed bottom round and added a dry rub of ground cloves, salt, pepper, granulated onion and chili powder. Cooked them at 350 degrees for two hours and then for 200 degrees for another four hours.

This looks like a lot of oil but it was actually a pleasant blend of oil and beef juices. I added a cup of sour cream to each pan.

Pot roast tater tip: If you are cooking for 150 people and you need to bust out 50 pounds of potatoes quickly just do a partial peel to look for rotten spots instead of peeling the whole tuber. Then wash, chop and boil.

Earlier in the week I tossed a case of potatoes that looked green under the skin - a potential hint of high solanine levels. One imagines that some soup kitchens and probably all prison kitchens don’t care about poison potatoes and serve them anyway.

—Alex