So, calling this roast the best ever sets the bar HIGH. This recipe is absolutely worth it and will not fail you!
I’ve been learning a lot from my new textbook, er, cook book, er… thesis… whatever called Salt, Fat, Acid, Heat. It’s a lovely book by Samin Nosrat that teaches the basic elements of cooking. I have been reading it word for word, and I love it. Now, it is a long book at over 400 pages and I realize not everyone will want to read it. Never fear, I’ll pass on the best lessons I’ve learned so you don’t have to read it. Unless you want to. And I highly recommend it!
The most important thing I’ve learned so far is to correctly salt your food. For a roast, Samin Nosrat recommends a little over a teaspoon per pound of meat, and she recommends that you salt your roast a day ahead of time. Don’t skip this part! The time involved here gives the salt a chance to spread further into the meat and also works it’s tenderizing magic. Also, it does seem like a lot of salt, but remember to coat all sides and nooks and crannies.
The next day, take your meat out of the fridge and let it come to room temperature. While the meat is losing it’s chill, go ahead and prep your veggies. I chunk up an onion and several carrots. This time, my hubby requested some mushrooms, so I grabbed some Monterrey Baby Bellas at H-E-B. And the scraps that you see in the background will be added to my ziplock bag of broth goodies in the freezer to make homemade broth later.
Heat up a cast iron skillet with some olive oil slicked on the bottom over medium high heat. Wait until the skillet is hot before placing the meat in it. We are looking for that sizzle and browning of the outside of the meat.
Oh, and a side note. Do you have a cast iron skillet? If not, you have to get one. It makes the food taste amazing! I’m not sure how, but it is just magical! I was always intimidated by cooking with cast iron and had previously always used nonstick cookware. But I promise, cast iron is worth it! I recommend this one from Lodge.
Place your veggies in the crock pot, along with some roasted smashed garlic cloves and some fresh rosemary or thyme if you have it.
The meat goes on top of the veggies. Meanwhile, deglaze the pan with the juice of a lemon or a splash of wine if you have it and some broth. Before I got a cast iron skillet, I never really had all those brown bits that people talk about all the time on cooking shows. Now, I get what they are talking about!
Add that liquid on top of the meat in the crock pot. Add more broth until the liquid covers the meat about a third of the way. Put the lid on, turn the cooker on low, and wait 6-8 hours for heaven!
I promise, all these extra steps will make the roast so delicious that you just won’t want to skip any of them. Enjoy the cozy, warm meal! This one is for Karen, a friend who wanted me to post something warm and cozy this weekend!