Close Meat-ing, originally uploaded by NiteMayr.
This is not my roast, Jen made this fine repast. I don’t make my roast the same way she does, she’s a bit heavy on onions and lets the meat dry out a bit sometimes.
When I make a roast it’s a simple affair:
Defrost roast
Place roast in roasting vessel with a mixture of several cups of water, a few tablespoons of garlic powder, generous helpings of white and black pepper and a helping of generic steak spice.
Ensure that you drench the meat in said mixture and that said mixture is mixed into water. Turn meat “Fattiest side up” and generously coat with black and white pepper on fat.
If you are feeling adventurous, add instant coffee to the water, enough for two cups of coffee to your taste.
Start to heat the meat (covered) at 300 degrees in the center of your oven.
After about 2 hours remove from heat, increase oven temperature to 350 degrees. Replace any lost water and add 1/2 cup of vinegar.
Return vessel to oven and let cook, check meat after about 1 hour and ensure that it has not dried, add water as needed.
At the 3 and a half hour mark (since you started) add potatoes and vegetables. Cover with water and let cook. [Again, if you are into trying new things, add hot peppers and spiced vinegar]
Allow the water to boil down (until the vegetables are mostly uncovered) in vessel, meat should pull apart easily with fork.
When the meat is ready and potatoes are soft enough, pull from oven and serve.
The meat should be tender and moist, you may turn the leavings in the vessel into soup or gravy.
