3 ½ – 4 lb Beef or Pork Roast
2 stalks of Celery
6 small Redskin Potatoes
6 small onions
6 cloves Garlic
1 Bay Leaf
1/2 tsp Oregano
1/2 tsp Thyme
Salt & Pepper, to taste
Use a 12” Dutch oven with a rack for the bottom. Place bay leaf in bottom of oven and pour enough beer in to just cover the bottom, drink remaining beer. Use a knife to cut narrow slits into roast and push whole cloves of garlic into slits. Place roast on rack inside oven. Sprinkle herbs and spices evenly over roast. Cut carrots and celery into 2 to 3 inch long pieces. If using large potatoes and onions, cut into equal size pieces. Arrange carrots, potatoes, and onions around the roast. Bake roast for about 1 1/2 hours, checking liquid after first hour. The cooking time can vary depending on the size of the roast, so use the smell test.
Other things that can be inserted into the roast are green onions, fresh cayenne peppers, sprigs of rosemary, etc. Push whatever you want into the slits and then trim off with scissors.
This dish requires a little prep time, but after that it is easy and almost effortless.
This is a crowd pleaser, great for a simple cook out with friends. I saw this for the first time many years ago visting a school friend in Cleveland, Ohio.
2-3 lbs Kielbasa or Smoked Sausage
Cut Kielbasa into 3″ lengths. Slice in half lengthwise. Grill til browned all over. Brush on barbecue sauce repeatedly to build up a thick sticky layer. Grill until barbecue sauce just wants to burn. Serve on hot dog buns.
Match the Grilled Keilbasa up against some Grilled Spuds for a complete meal.