Nazz on Nostr: a chuck roast, arm or shoulder, whatever size you've got bacon grease assortment of ...
a chuck roast, arm or shoulder, whatever size you've got
bacon grease
assortment of veggies, chopped into chunks (2 potatoes, 3 celery stalks, 2 carrots, 1 medium onion),
red wine 1 c
tomato paste 3 oz
rosemary 1 tbsp
garlic, minced 1tbsp
molasses or worcestershire sauce, 2 tsp (molasses if you want it to be slightly sweeter, worcestershire sauce if you don't)
ground pepper
bay leaf
Beef stock (as much as needed to cover the roast/veggies)
Preheat your oven to 285°F. Dry your meat thoroughly and generously rub salt over every inch of it. No other seasonings at this time. Place bacon grease (roughly 2 tbsp) into a dutch oven over high heat. Add roast and sear on each side until a lovely brown crust forms. Remove meat from pot and add vegetables. Cook for about 5 minutes, stirring regularly. Add 1 cup of wine and tomato paste. Continue to cook until it reduces a bit. Add in garlic, rosemary, molasses, pepper. Put the meat back in the pot, pushing aside the veggies to make space. Pour the beef stock over the veggies and beef until the roast is almost, but not completely, covered. Add bay leaves. Put the lid on the dutch oven and place in the preheated oven, cook for 1 hr. Then lower the temperature to the lowest your oven will go, probably 170°F. Leave it all day- low enough that you won't set your house on fire, probably won't even heat up your kitchen, also low enough you would have to leave it for days to overcook, but still hot enough to cook the meat given the proper amount of time. Can be cooked in a slow cooker if one prefers, though i find the dutch oven works better for me. If you've done it right you will barely be able to remove the roast from the pot as it will fall apart at the slightest touch. If it was a bone-in roast you should be able to pull the bone out with bare hands and no pressure.
bacon grease
assortment of veggies, chopped into chunks (2 potatoes, 3 celery stalks, 2 carrots, 1 medium onion),
red wine 1 c
tomato paste 3 oz
rosemary 1 tbsp
garlic, minced 1tbsp
molasses or worcestershire sauce, 2 tsp (molasses if you want it to be slightly sweeter, worcestershire sauce if you don't)
ground pepper
bay leaf
Beef stock (as much as needed to cover the roast/veggies)
Preheat your oven to 285°F. Dry your meat thoroughly and generously rub salt over every inch of it. No other seasonings at this time. Place bacon grease (roughly 2 tbsp) into a dutch oven over high heat. Add roast and sear on each side until a lovely brown crust forms. Remove meat from pot and add vegetables. Cook for about 5 minutes, stirring regularly. Add 1 cup of wine and tomato paste. Continue to cook until it reduces a bit. Add in garlic, rosemary, molasses, pepper. Put the meat back in the pot, pushing aside the veggies to make space. Pour the beef stock over the veggies and beef until the roast is almost, but not completely, covered. Add bay leaves. Put the lid on the dutch oven and place in the preheated oven, cook for 1 hr. Then lower the temperature to the lowest your oven will go, probably 170°F. Leave it all day- low enough that you won't set your house on fire, probably won't even heat up your kitchen, also low enough you would have to leave it for days to overcook, but still hot enough to cook the meat given the proper amount of time. Can be cooked in a slow cooker if one prefers, though i find the dutch oven works better for me. If you've done it right you will barely be able to remove the roast from the pot as it will fall apart at the slightest touch. If it was a bone-in roast you should be able to pull the bone out with bare hands and no pressure.