I have been trying and trying for years to make a great roast. One that falls apart, and is flavorful, and I finally did it! Yay! After 3 perfect roasts cooked this way, I think it’s safe to share my secret. This was so simple, but I think a few things really make a HUGE difference. First, start with grass-fed beef with a lot of marbling. The more fat the better. You might think I’m crazy, but I’m telling you, it’s much more tender this way! Second, let your meat thaw slowly, like in a fridge over a period of a couple days, or in a sink with cool water. Then let it get to room temperature right before you cook it. The meat will seize up if you try to cook it when it’s cold and it isn’t as tender and juicy in the end. Third, start by seasoning your meat heavily with your favorite spice. We use Spade L Beef Seasoning and Marinade. You can find it at your local Associated Food Store. Let it marinade or season overnight in a sealed container. Fourth, sear your roast to lock in all the juices before it goes in the oven. Simply heat a little oil in the bottom of your heavy cast iron pot. And let it do it’s magic on all sides. Next, remove your roast from the pan, and add your favorite veggies. I added mushrooms, celery, onion, and carrots. Fill the pan with beef broth. I used just enough to cover the veggies, which was about 3 cups. Place your roast back on top of all the veggies. Cover with a tight fitting lid and bake at 325 degrees for about 2- 3 hours, depending on the size of your roast. After your roast is falling apart and delicious, let it rest for at least 20 minutes so that all the juices stay in the meat. Don’t cut it before then! Voila! A perfectly cooked roast! I separate mine from the left over broth and make gravy with the drippings. Follow all the steps for a perfect roast every time! Jessica
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