Tuesday, January 3, 2012
4 Lb Pot Roast
1 Lg Vidalia Onion (quartered)
2 sm cans Crushed Tomatoes (or Petite Diced)
2 springs Fresh Rosemary
4-5 Cloves Garlic (diced)
1 TBLs Thyme
splash Braggs Liquid Aminos
splash Worcestershire Sauce
splash Red Wine Vinegar
1/8 cup Raw Honey
1. Preheat oven to 325 degrees. Get your roast out to rest and come to room temp. Preseason with salt and pepper.
2. In an Oven Safe Pot (I use an enameled Dutch Oven)- skim the bottom of the pot with olive oil and heat on med. Get your oil nice and hot, but not smoking.
Add you roast and sear outsides until they are a nice brown color.
3. Remove your roast.
4.Add in the onions to get a sear on them. Then return the meat. Add your other ingredients to the pot, and bring up to a boil. Put the cover on and pop it into the oven to cook. Cook for about 3 hours. (This will be tender but still solid cook a bit longer for shredded meat 30min+) discard rosemary stems.
This is so great along side your Roasted Veggies.
Leftovers - after dinner, cut up the remaining roast into bite sized pieces and return to the pot, toss in your leftover roasted veggies and a bit of water (until desired consistency) - makes a great rustic stew for lunch the next day. All the tomatoes and spices make a perfect sauce/broth.