What’s Cooking? … Pot Roast Porterhouse Pull-apart … for when you haven’t got all day!
When lots of things are happening in life, meal preparation can be difficult. With a little bit of planning, this is a meal that can be prepared in the morning in about 15 minutes, then, when you are ready for dinner just serve with soft polenta or mashed potato and your favorite greens or salad!
This is how I do it.
1.2 kg rolled porterhouse roast
1 tablespoon rice bran oil
3 brown onions peeled and cut into wedges
1 tablespoon dried oregano
1 tablespoon sweet chilli sauce
freshly ground black pepper
salt to taste
In a heavy based frypan or wok, heat the oil, sear the meat on all sides until nicely browned.
Remove the meat and put into a slow cooker or Crockpot. Now add the onions and continue cooking on high until they are slightly browned and beginning to soften.
Turn off the heat. Add the onions to the meat. Add the oregano, chilli sauce and seasonings.
Put the lid on and cook on low for 6-8 hours or until the meat is really soft. Enjoy!
Serve on a bed of polenta with a green salad.