P11500081-Cooking for current & future dinners

Author: gailf548 Status: published Published: Aug 22,2006 license cc-by tags: food, My Cooking, meats, 0   Share on Facebook Share on Twitter

Since I almost always have to bring my dinner to work, I cook in large batches and freeze the food. This was a picnic shoulder fresh ham roast (rear) and a beef pot roast (front). We are on low carb diets, so I have to be careful with sauces. For the fresh ham I used a no-carb spicy BBQ sauce that is really very tasty. For the pot roast, just beef broth and Jack Daniels Mesquite flavored mustard. I browned both roasts in olive oil and herbs and spices. I used a pre-made dry rub for the beef. Then I cooked them at low heat for 4 hours. Very easy and economical. Both are inexpensive cuts.

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