Tasty Tuesday - Pot Roast and Cabbage

This is a recipe I am well known for among my friends and family. My family used to make this when I was a child and I started making it for my own family a few years back. Nothing says love like a good home cooked meal of pot roast and vegetables. Yummy! Nutritionally this isn't the best for you but it is certainly much better for you than a big mac or processed food. We don't eat this all the time in my house because of the price of beef and also the fact that beef is not something you should indulge in all that often because it is high in fat and cholesterol. If we use the bible as our example then we would save the "fatted calf" only for special occasions.

Pot Roast with Cabbage and Vegetables

1 5-8 pound roast - choose the leanest possible, the less marbling (white streaks) the better
1 small head cabbage
1 medium - large onion
1 small bag baby carrots
1 can green beans
1 can corn (frozen corn is good also)
8-10 red potatoes (these are also called new or russet potatoes)
Seasoned Salt and Pepper to taste

In order for this to turn out right you have to have patience. This can also be cooked in the crock-pot but I personally prefer the oven method. Preheat your oven to 350. Place the roast in a casserole dish that is approximately 9x13 (I use a glass pyrex pan). Put about 1-2 inches of water in the bottom of the pan and then cover with foil. Bake the roast for about 2 hours. While the roast is cooking go ahead and chop the cabbage and onion into large pieces. It really doesn't matter how large you chop the cabbage and onions because they will get softer and mushier as they cook. I usually just quarter them. Chop the potatoes into halves, or quarters if needed. After about 2 hours of cooking take the roast out of the oven and remove the foil. Layer the onion and cabbage pieces all around and on top of the roast. Be sure to get some of the onions close to the roast because this will help to add flavor to it and make it more tender. Add the potatoes, corn, carrots and green beans. If you are using canned vegetables it is ok to add the liquid as well - this will help add flavor and keep it [the roast] from becoming too dry. Sprinkle seasoned salt and pepper all over the top. Cover the pan again with foil and put back into the oven for another 2-3 hours. The longer you let this cook the more tender it will be. You will know it is done when the vegetables are nearly wilted, and the roast literally falls apart when you try to pick it up with a fork.