Pot roast
In a big roaster (I use the largest Le Crueset cast iron)
Sear the meat, spice as desired (I use Lowry’s salt), set aside. (Let’s get our meet from the Farmer’s Market where they have free range, hormone free, antibiotic free meat. Go up there and grab some beef shanks at about $1.89 per pound. And, you can eat for weeks on the cost of lunch at a restaurant. And, you will be eating the safest red meat that your body can ingest.
Cut 2 onions into rings & put in the bottom
Lay the meat on the onion
Pour in about 1 pint beef broth & 1/2 bottle cheap red wine (yellow tail or similar)
Roast covered on 350 for about 4 hr
Cut potatoes. Throw these and baby carrots into the pot with the remaining 1/2 bottle cheap red. (Please note that WE don’t eat potatoes or carrots. So, you are going to have to substitute some of your other favorite vegetables in place of each of these in your Pot Roast Recipe. )
Cook for another 1 hour
Meat will fall off the bone at 200 degree internal temp. You can adjust cooking time with a good remote read thermometer. I haven’t experimented yet.
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