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Braising - best pot roast ever.

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  • Braising - best pot roast ever.

    I normally don't have time to braise anything. I work so the slow-cooker handles all that and it's not bad. I use my slow-cooker often enough in the winter to just keep it out.

    Last weekend, I braised about 3 or 4 pounds of chuck in the oven. OMG.

    There's no real recipe here. I just seared the meat, softened the onions, garlic, carrots, etc., in the same pot with some bacon fat. I added stock about halfway up with the meat and veggies, some thyme, rosemary, etc. went in. I did deglaze the pot with some sherry.

    It all went in at 250 degrees and hung out for 4 hours (I flipped the meat once).

    If you have the time, you must do this. I make a mean pot roast but this was just amazing. The gravy I made with the braising liquid was amazing. So simple and yet so good!
    "Alexa, slaughter the fatted calf."