I often plan my meals basted on the local weather forecast and I was so happy when I learned the high today would be 71 degrees and the low 61. I know some of you might not think that is at all cold – but this is Florida after all…I’ll take what I can get! 😉 Anything less than 80 degrees feels like a treat here and what better way to celebrate this cooler weather than to make something warm and comforting? I love its simplicity and all the great flavor that it creates; this one is hands-down my favorite, especially when we serve it over a big pile of roasted garlic mashed potatoes. Thanks for reading, enjoy!
1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 – 28 ounce can crushed tomatoes
1/2 cup water
2 yellow onions, halved
2 garlic cloves, chopped
4 large carrots, peeled and cut into chunks
2 celery stalks, sliced
12 – 16 ounces button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
Quick Post: My son loves taco night, and these definitely hit the spot. I made the meat on a Friday and didn’t end up using it until a Monday. The advantage to letting it sit, is that the fat will rise to the top so you can remove it. The meat also tasted even better, and I was able to pull off even more fat off of the pieces of meat. Thanks for reading, enjoy!
4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp dried Mexican oregano
2 Tb fresh lime juice
2 C water
1 medium orange, juiced and keep the spent halves
1. Adjust oven rack to lower middle position and heat to 300 degrees. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice. Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours.
2. Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan. Remove and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes. You should have about 1 C of liquid remaining when it is finished.
3. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces. Once the liquid has become a syrup, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper.
4. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings.