Beazell's Cook Book

Beef or Pork Roast

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Beef or Pork Roast – Contributed by Mrs. Beazell  




5 pounds chuck/pork roast with lots of marbling

4 or 5 garlic cloves, each clove cut in half

3-4 tablespoons vegetable oil

4 cups seasoning blend (onions, bell peppers, celery)

2 tablespoons minced garlic

3-4 tablespoons Beazell's Cajun Seasoning

6 cups beef stock

Water, as needed

2 tablespoons corn starch

1 cup water



Sprinkle Beazell's Cajun Seasoning on all sides of the roast. Take a knife and make deep little pockets in all sides of the roast. With your finger, press each one of the half cut cloves of garlic in each of the holes as deep as you can, until all are used.

Heat oil in a big Dutch oven or big black iron pot on medium high heat. Brown roast on all sides really well in the oil; making sure that the roast seems to stick to the bottom just a little. All these bits and pieces in the bottom will be the beginning of your deep dark brown gravy! After the roast is browned on all sides and before the brown bits in the bottom of the pot burn (you don't want this to burn... keep an eye on it), add about 1 cup of water. With a wooden spoon, carefully scrape all the bits off the bottom and let it cook down again without allowing it to burn. When the water is gone and there is a nice coating to the bottom of your pot, add your seasoning blend, minced garlic and Beazell's Cajun Seasoning. Let that trinity (onions, bell peppers and celery) blend in real well at the bottom of the pot; and again, scrape all the bits off the bottom. You can add about half a cup of water and let this cook down again. After the water is gone this time and the onions are wilted, you should have a dark thick consistency in the bottom of the pot. Add your beef stock to almost cover the roast, cover with a lid and turn down to just a simmer. Let this cook for a couple of hours while checking it to always make sure there is water on that roast and turning it over a couple of times. TIP: If you didn't get your gravy as dark as you would like it, you can always add about a Tablespoon of Kitchen Bouquet to darken it up! (But do not tell Mr. Beaz I said that, lol!)

Depending on the size of the roast, it may need to cook another couple of hours. When the roast is tender and cooked through, and the broth/water is about half way up the side of the roast, you can add your corn starch mixture to thicken that gravy. In a little cup, add your corn starch and water and whisk it well before you pour it into your roast! NEVER add corn starch directly to your pot. It will leave lumps! Give it about 15-20 minutes and that gravy will be good, dark and thick! Taste it and adjust with Beazell's Cajun Seasoning or salt to your taste! Serve over rice!


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