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!
- Preheat oven to 275F.
- Coat the bottom of your dutch oven with bacon fat. Extra tasty!
- Toss in 2 T of the dried rosemary, the mushrooms, balsamic, and wine.
- 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.
- Put the roast into the pot. Toss 2 more T of dried rosemary onto the top of the roast.
- 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.
- 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: