Tuesday, January 12, 2010

The Best Roast!

I have to share this recipe because it just makes me happy to think about how tasty it is! It has become a favorite at our house. I spent years making mediocre roasts in the crock pot, no more! This one rules supreme.

Chuck Roast (you could use another cut but I like the fatty, cheaper chuck it just tastes good!!)
Buttermilk (this is the magic ingredient do not skip this step you will regret it)
Olive Oil
1C Red Wine (use the good stuff, please)
2C water
2 beef bouillon cubes (you could use beef stock in place of the water & cubes but, I am too cheap to buy the stock and too lazy to make it)
fresh ground pepper
cornstarch or arrowroot powder

1-The two things that make this roast stand out are the cast iron pot it is cooked in and the buttermilk soak. Take your thawed roast, poke holes in it with a skewer all over and then cover it in a buttermilk. Let sit in the fridge at least one day up to several. I have even taken a frozen roast covered it with buttermilk and then poked the holes later.
2-After enough time has gone by take the roast out of the buttermilk and thoroughly dry it off. If you skip this it won't brown in the next step.
3-Heat up a cast iron dutch oven on the stove top. When good and hot add some butter and olive oil to brown the meat in. Add the meat and brown on all sides. Remove the meat and set aside.
4-Drain extra cooking fat, leaving nice crusty bits on the bottom. Add the wine, water and cubes. Bring to boil and skim off any foam on the top. Anytime you have foam it is the impurities in whatever you are cooking-nasty make sure to skim it! Then add some thyme I never measure maybe a 1/2t, add some pepper again I don't measure maybe 1/8t. Return meat to pot and set in 300 degree oven covered for several hours, I usually do 3-4.
3-Clean and cut up your veggies. Add to pot and cook 1 more hour.
4-Remove meat and veggies from pan and make gravy. Put the pan on the stove top add 1-2c water and bring to boil. Add a mixture of cold water and cornstarch to boiling water and stir until thick. Taste to see if you need salt at this point. I usually don't.
5-Feed to your hungry clan that is salivating from the aroma in the house!

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