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1 Amsterdam Roast (from Woudstra’s – where else?)
Salt and pepper to taste Preheat the oven to 300. Sprinkle the roast with salt and pepper on all sides. Place the roast on a rack in a large roasting pan. (I like to use my old blue enamel roaster which has a rack built in, but any covered roasting pan will do.) Place the onion slices on top of the roast. Put any leftover onion slices, the celery ribs and the garlic (if using) around the roast. Add 1 ½ - 2 cups of water to the pan, depending on the size of the pan. Cover and cook for 3-3 ½ hours. You can add a little more water during cooking, if necessary. When finished, remove the roast from the pan and let stand for about 10 - 15 minutes covered with foil before slicing. While the roast is resting, you can make gravy (makes great gravy) from the pan drippings, but reserve ¼ to ½ cup of the drippings to pour over the roast for extra moistness before serving. For a nice presentation, slice the roast, placing the pork slices on one side of the platter, beef slices on the other, with the reserved onion slices in the middle. Pour reserved pan juices over the roast just before serving.
Kerry Nieuwenhuis |
 Recipe Box Amsterdam Roast |
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