Lisa’s Lazy Pot Roast (4 lb roast: chuck, london broil, sirloin tip, brisket, cross rib)
- 1 tsp dried thyme
- 1 tbl chopped fresh rosemary or 1 tsp dried
- 1 tbl paprika
- .5 tbl kosher salt
- 1 tsp freshly ground black pepper
- Combine herbs, paprika, salt and pepper in a small bowl. Rub the meat thoroughly with the mixture. Cook the roast immediately or let it sit for an hour or two or even overnight in the fridge.
- 2 tbl. Vegetable oil (I use olive oil—JOM)
- .5 c water or beef stock—or more if needed
- 5 cups thinly sliced onions
- 6 large garlic cloves, chopped
- Preheat oven to 350° F. In a large, heavy casserole or dutch oven, heat the vegetable (I use olive) over medium-high heat. Brown the meat on all sides, about 7 minutes. Remove roast and set aside. Pour off any fat from the pan and deglaze the pan with th water or stock, scraping up any browned bits with a wodden spoon or spatula. Put the roast back in the pan, cover it with the sliced onions and garlic, and bake for one hour.
- Remove the cover, turn the roast over so that it is on top of the onions, and continue to cook, uncovered, for another hour, adding more liquid if needed. Stir the onions around after about half an hour so that they brown more evenly.
- Replace the cover and continue to cook for 1 more hour, OR until the meat is fork-tender; brisket will take a little longer than chuck. Remove the meat from the pot an let it rest, covered loosely with aluminum foil (or a large pot lid), while you prepare the sauce. (At this point you may refrigerate the roast for later re-heating. Refrigerate the cooking liquid separately. To serve later, remove any congealed fat from the cooking liquid and strain it before using it to reheat the meat gently.)
- To serve, strain and de-fat the sauce. Taste for salt and pepper. Cut the meat into thick slices or chunks. Spoon some onions and sauce over each serving.