I’m generally a bit anxious about cooking big hunks of meat. Like what happens if it sucks? It seems so disrespectful.
So, I’ve avoided things like whole roast chicken, prime rib, pot roast. Until yesterday when a cooking show inspired my cravings. I knew I wouldn’t settle until I shoveled that comforting roast into my head hole.
The only thing is, I’m not home. Therefore, there’s no crockpot or Dutch oven. I did my best with what I had. And ya know, it turned out spectacular.
If you’re inspired to try this out, make sure you give yourself enough time to cook it. We didn’t have dinner until 8 after starting to process at 4:30. But slow cooking results in some of my favorite meals!
Oh Pot Roast
• 2 to 2.5 lb beef roast (make sure there’s some marbling going on. You’ll want the fat.)
• 3 celery stalks, sliced on the diagonal 1/2″ thick
• 1 medium yellow onion, sliced in half moons 1/4″ thick
• 3-4 cloves garlic, sliced
• a large handful of baby carrots cut in half
• 5 stocks of thyme
• 2 cups beef broth
• 1/4 cup tomato sauce (you may use tomato paste but shrink to 2TBSP)
• 1-2 TBSP balsalmic vinegar
• 2 TBSP olive oil
• 1 Bay leaf
• 2 pieces if orange zest (1″x3″)
• garlic salt
• salt and pepper
Garlic salt and pepper the meat. Cut up all the veggies while the meat comes closer to room temp. Preheat the oven to 375 degrees.
Heat up the oil in a large pot (Dutch oven would be best) on medium high heat. Place the meat in the pot and hear the most pleasing pit applause. I love that sizzle. Sear all sides of the meat until it gets a beautiful crust.
Take the meat out of the pot and add the veggies, garlic and a few pinches of salt. Lower the heat to medium and sweat the veggies. Add the tomato sauce and cook for a couple mins. Add the thyme, orange zest, bay leaf and stock and vinegar. Add the meat back to the pot. Cover it and put it in the oven. Bake for approx 3 hours. Turn the meat once halfway through.
Check the meat. It should be fork tender.
Serve over mashed potatoes, pappardelle, or polenta.