One of the interesting things about this site is I think it's made all of my cooking better. Especially with my Dutch oven.
I cut a chuck into three parts (I'm going to need to buy a larger one someday), salted and put on Cash cow rub, seared in the pot for three minutes each side and then set it aside.
Deglazed with beef broth and then cooked an onion that I chunked and half a bulb of garlic. Let it cook covered for five minutes then deglazed again and then added the chuck back in, put more stock until about 3/4 covered, threw in some bay leaves and a sachet of rosemary and thyme and put in the oven at 275.
After an hour I added the potatoes and carrots and let it go for another two and half. It came out fork tender and so flavorful. Exactly what I always thought pot roast would taste like but never able to achieve. So thankful things I'm learning here are bleeding into all aspects of my cooking. I mean, I can't smoke/grill everything right?
I cut a chuck into three parts (I'm going to need to buy a larger one someday), salted and put on Cash cow rub, seared in the pot for three minutes each side and then set it aside.
Deglazed with beef broth and then cooked an onion that I chunked and half a bulb of garlic. Let it cook covered for five minutes then deglazed again and then added the chuck back in, put more stock until about 3/4 covered, threw in some bay leaves and a sachet of rosemary and thyme and put in the oven at 275.
After an hour I added the potatoes and carrots and let it go for another two and half. It came out fork tender and so flavorful. Exactly what I always thought pot roast would taste like but never able to achieve. So thankful things I'm learning here are bleeding into all aspects of my cooking. I mean, I can't smoke/grill everything right?
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