I’m gonna want to do a sear, and keep it simple but flavorful. No wine on hand.
When I post a link, it only shows up as a “link”.
Salt, pepper, granulated garlic, oregano, cumin. Sear it. Add a cup of beef broth and 1/2 cup of your favorite barbecue sauce (if you have any). Cover. Cook at 250-325 until it reaches 190 degrees farenheit internal. Rest in the liquid and cool. Skim fat. Slice. Put slices in liquid. Cover, heat and serve.
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I dunno why this never occurred to me. The fam would like. Maybe some collards and cornbread with.
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Full disclosure…i struggled for years with pot roast, and am pretty sure I made every possible mistake.
Your recipe is too simple. Herbs and spices dont add calories (but do add flavor!)
You don’t want to call this roasting…it’s a braise. You need the liquid to help keep those big, tough muscles moist until they’ve cooked properly.
I don’t think you could be too low or too slow. I agree that 350 is too hot, and that 2 hours is way, way too fast. Like someone else said, Id be nore like 275-300 and for 3-4 hours. Better yet Id put it in my crockpot all day and let it do its thing.
You need liquid…stock has far more flavor than water. If you’re committed to water, add carrots, celery, garlic, and onion to the water, along with salt, pepper, bay, thyme, etc.
You need acid…tomato. wine, or a teaspoon or two of vinegar.
Add some potatoes and carrots in the last hour or so, and dinner is done.
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Heavily salted, pepper, granulated garlic. Seared it. Added a cup of jellied broth rendered from a previous cook and 1/2 cup of barbecue sauce, and a bit of Gochujang, in a metal roasting pan, sealed with foil. 275 for 3 hours.
Test fork went in like buttah. Came out very nice. I’ll really attack the seasoning next time, and veggies.
Thanks to everyone here. This thread goes into the vault.
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Yay!!
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