Roast. The perfect Sunday Dinner. Cook it slow all day in the oven, and your whole neighborhood will wish they were eating with you tonight. I like Rump Roast and Shoulder Roast. The trick is cooking them long enough so they fall apart.
4.5 lb Roast
1/2 stick butter
1 onion diced
1 tbsp salt
2 tsp pepper
10 cloves garlic chopped
1/2 tsp blackened seasoning
1/4 tsp thyme
1/4 tsp oregano
32 oz chicken broth
16oz beef broth
I like to cook my roast in a dutch oven.
Heat the dutch oven
Season the top of the roast with all of the seasonings listed
Place top down in pan and sear it
While it is in the pan, sprinkle the same seasonings(about 1/4tsp each) on the bottom of the roast, then flip and sear the bottom
Remove roast and add onions
Cook until translucent, add any other veggies you may want (carrots, potatoes, mushrooms)
I always add about 1.5cups of mushrooms
Cook on 350 for one hour
Lower heat to 250 and cook for 3 hours or until dinner time
When done, remove the roast to a plate to slice.
Remove some liquid and mix about 1/4 cup flour with it and add it back to the pot
This will thicken your liquid and make a gravy
If you have too many leftovers for your family, this is one recipe that freezes really great. Freeze in some gravy and pull out when you want to use! Makes a great poboy.