Last-minute Holiday Roast

Okay, you’re desperate.  You want something e-a-s-y. You want to go to the store, come home, and toss it in the oven. And it needs to be good.

So here you go: last-minute holiday roast. I actually made this last night, so I can tell you that it’s good and made with stuff I have around–trust me on this since we’ve been snowed in for days now.

Slow Roast MMMM!

3.5 lb roast of beef, pork, or goat (I used beef, but I prefer pork)

1/4 c bacon fat (optional, I option, of course)

4 T dried rosemary

3 t salt

1/2 c dried shiitake mushrooms or other mushrooms

3 T balsamic vinegar (the no-sulfite kind for your food-freaky friends)

1/3 c white wine (same note as above)

Makes a huge load of slow-roasted meat. Mmmm!

1. Preheat oven to 275F.
2. Coat the bottom of your dutch oven with bacon fat. Extra tasty!
3. Toss in 2 T of the dried rosemary, the mushrooms, balsamic, and wine.
4. Sprinkle the roast with the salt. It works best if you let it sit overnight like this, but if you don’t have time, you don’t have time.
5. Put the roast into the pot. Toss 2 more T of dried rosemary onto the top of the roast.
6. Cover the pot with foil, then put the dutch oven lid on the pot. This technique is recommended by Sally Schneider. It works well, so now I do it every time I roast a roast.
7. Let cook at 275F for 3 hrs. Let meat rest before serving. I like to cut it up in the pot so that it soaks up the jus like so:
   
8. Enjoy!