Fall Off the Bone Pot Roast
Happy 2017 everyone!
I decided to spend the day bumming around the beach loft, reorganizing my closet, watching football and you guessed it, cooking some dang good fall off the bone pot roast. Now, to be clear, I used a boneless roast but the meat turned out so soft and tender the only way to describe it is fall off the bone.
I roasted the meat in a Dutch oven for 3 long, hunger-inducing hours. The aroma filling the loft was ridunculous! When the roast was finally done I found that I had snacked on every chip and cracker in my cabinet. The most challenging part is waiting for the roast to cook. But believe me it’s worth it as the result is fall off the bone delicious!
The ingredients are easy to find. In fact, you probably have them in your cupboard ready to be used.
I used a 4 to 5 pound boneless chuck roast which was enough for 3 servings.
To start, I made a mixture of salt, garlic powder and freshly ground pepper and rubbed it all over the meat.
I then seared both sides of the meat in a Dutch oven over medium high heat.
While the meat seared, I combined Lipton onion soup mix, water, red wine vinegar, 2 garlic cloves, 2 bay leaves and a touch of ketchup in a small bowl and poured it over the meat. I immediately transferred the pot to a preheated 350 degree oven and baked it covered on the middle rack. After cooking it for 3 hours, I opened the lid and this beauty was staring right back at me.
Mmmmmmm, fall off the bone pot roast!
Wondering what to serve this with? I opted for a baked potato, sauteed turnip and mustard leaves from my garden and a delicious horseradish cream sauce. What a delicious way to start the New Year!