So this was one of those times that my excitement got the better of me. To make a delicious, tender and flavourful slow cooked roast, it really is in your best interest to use a cheaper cut of meat. I used a rib roast because that’s what I had on hand… I overcooked it a bit and it would have been more moist had it been a cheaper cut with more fat in it. That being said, I didn’t write this post up as a recipe, because I still wanted to share with you how awesome braising a roast can be. The approach I used is sound – and the technique comes from a recipe book all about braising. Hopefully you can use my experience as inspiration to braise a wicked roast and some veggies on your own.
To note, the braised potatoes and carrots were delicious… super tender and flavourful but not at all mushy. I ate way more potatoes than I should have…
What To Do:
Salt and pepper your roast. Melt butter and EVOO together in a dutch oven, and on high heat, sear all sides of the roast. Get rid of any excess grease from the pot and put the roast on a plate. Using a wet paper towel, wipe up any big black bits from the pot.
Slice an onion into big pieces. Sauté the onion until a little bit tender. Deglaze the pot with wine (white or red, as long as it’s not too sweet). Allow to boil for a few minutes to reduce, allowing the flavours to intensify. Add 1 container of beef flavoured Knorr Homestyle Stock and stir to ‘melt’. Add 1.5 cups water (+/- depending on the size of your pot) and allow to boil for a few minutes, again to reduce and allow the flavours to intensify. Add 1 bay leaf, 4 halved cloves of garlic and dried thyme (I used my home-dried thyme).
The braising liquid should never be too deep. It’s intended to add humidity/moisture and flavour – you don’t want to boil your meat. So, ensure the braising liquid doesn’t come more than 1/3 up the meat. Cover the meat with a large sheet of parchment paper, forming it around the meat. Although most dutch ovens have tight fitting lids, this approach brings the ‘roof’ of the pot closer to the meat, keeping the moisture and flavour closer to it.
Cook at 325F for 45 minutes then flip the roast and cook for another 45 minutes. Flip the roast again and add chopped carrots and potatoes. Cook another 1.25 hours (I cooked mine for 1.5 and it was overdone… the length of time you need is going to depend on the type of roast you use and the size of it. You can start checking on it after the last hour, but remember every time you open the oven and the pot you’re letting out precious heat). Remove from the oven and let the meat rest a few minutes before serving. If you want, you can use the braising liquid to make a gravy but the meat and veggies are going to be so moist and tender you shouldn’t need a gravy.