A little patience goes a long way… especially when it comes to beef roasts.
This particular recipe spans from The Fort restaurant, famous for their unique Early West fine dining. From end to end, the cookbook is filled with pages of south western cuisine. A refreshing look at food in an “era of franchising and formula fast food.”
I have made pot roast in a crock pot since the first day I bought the handy little device. I love my slow cooker for those days where I have to work and I can drop all of the ingredients in it, set it and forget it (remember that infomercial?). I love coming home to a warm home smelling of aromatic delights. Now, don’t tell my crock pot, but I personally like the results better when I roast my pot roast in the oven. If you have the time, your roast will be super tender and juicy, and less of a soupy mess than what you pull out of any crock pot.
On another note, the onion skins and outer layers of the onion is responsible for adding so much amazing flavor to the meat as it smokes and chars. Do this!
Photo courtesy of Lana’s Kitchen