In a Dutch oven, I brown it in some bacon fat, cover with bacon, chop up an onion for the pan and poor in some red wine. Then in the oven it pops for about 2 hours at 300F. This works great for a 2 to 3 lb roast, and usually goes over really well.
It does not, however, work for a 1lb roast. The meat transformed into some sort of cross between a rock and petrified wood! Complete Kitchen Failure!
|after much effort, |
managed to saw through the roast with a very sharp knife
But don't fear, there is a way to save this meat! Just cool it to room temperature, then cover it and put it in the fridge till tomorrow. I've got the perfect recipe to transform this from Kitchen Failure to Kitchen Savour. But that post will have to wait for tomorrow.