Friday, September 21, 2012

Pot Roast of the Extraordinary variety

While Rachel was out of town this past week, I thought that the best way to make dinner would be to put on a roast at midday. A little acid added to the roast (vinegar, lime or lemon juice, Worcestershire, Tabasco) goes a long way in bringing out the flavor. Last time, I added red wine vinegar but it was a little too much. Not wanting to do that again, and still turned off by the taste of red wine vinegar, I went with apple cider vinegar.

Apple Cider Roast

1 chuck roast
1 large vidalia onion, sliced
4 carrots, quartered
2 jalapeno peppers, sliced
4 cloves garlic, minced
6 sprigs fresh thyme
3 tablespoons apple cider vinegar
2 teaspoons Worcestershire
1 teaspoon Tabasco
1 cup water

Pat Roast dry with paper towel. Season with salt & pepper. Sear both sides of roast in pan-this will seal in the juices. Add all ingredients into crock pot. Cook on high for 4 hours, low for 1 hour. Serve and Savor!

Thankfully the apple cider vinegar did not leave a flavor residue. It did due the job however. The roast was wonderfully tender and cooked to about medium-rare. The garlic, jalapenos and thyme could all be tasted but nothing overpowered the other. The carrots were addictive. Something about a nice, flavorful onion brings joy to my heart. I wrote here about how caramelized onions are as good as candy.

It was a fabulous dish. My Parent's and Sous Chef Sam both stopped by the day after I cooked the roast so the leftovers went fast.

Happy Eating.

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