sf wrote:
>
> We had Filipino style pot roast tonight... good stuff!

What's Filipino pot roast? Just guessing,
I'd say it's deep-fried, in lard. :-)

Whoops, Google provided the answer. You posted
the recipe only 9 years ago. How could I have
forgotten?

------- begin Googled recipe --------

I'm not one for knowing Filipino names of food, but I do make some
dishes. It's so easy to make, even my husband can make it. ;-)

Filipino pot roast

1 "seven-bone" chuck roast (I get the big ones, but you can use smaller)
2 T cider vinegar
2 T chinese style soy sauce (I use Koon Chun thin soy sauce)
3/4 C. water
1 bay leaf (this is not optional)
5 cloves of garlic, peeled and sliced in half
1 lg onion quartered
6 carrots, peeled and cut in 1/2 lengthwise and each 1/2 into thirds

The sauce is a typical not salty, not sour sort of balance. Taste til
you get it right. Add more vinegar or soy until the taste is balanced.
This should equal about 1/4 cup total. Then just fill the remainder of
the cup with water (3/4).

Place your pot roast into an oven proof pan - I use my largest (14 inch)
caste iron pan, but a roasting pan is just fine for this. Stud the meat
with garlic and pour the sauce over it all. Add the bay leaf to the
sauce, tightly cover the pan with an oven proof lid or foil and cook for
at least 2 hours at 350. Time will vary according to the size of the
roast. Take the cover off and continue cooking until the meat is almost
tender. At this point, add the vegetables and more water, if needed.

I crank my oven up to 400 to make this dish, because I watch the process
and make sure it stays moist. When the meat is cooked (a fork goes into
it easily) and the vegetables are ready, take it all out of the pan and
boil down the liquid - if necessary.

Serve with pleanty of steamed rice.
mmmmm!