Winter recipe recommendation
This pot roast recipe by Brett Anderson. Changes I made/will make:
Rutabaga: I omitted it this time, but think I’ll try it the next.
Carrots/parsnips: I followed the recipe ratio: 4/2 (carrots/parsnips). Next time I will go with 3/3.
I used avocado oil rather than canola oil, and the boneless pot roast was 4 lbs, not 3 lbs.
Otherwise I followed recipe faithfully, including the cooking times for the various steps—they were a bit longer than I would have naturally done, but a bit better as well, so I highly recommend you use your kitchen timer and give full measure to the various steps. If the recipe said “4 to 7 minutes,” for example, I went with 7 minutes.
I did use 7 oz tomato paste instead of 6 oz because the paste I buy comes in a 7 oz jar.
Really quite exceptional. Think of it as a stew in which you cut up the beef afterwards rather than before. After I removed the meat, I cut it into small bite-size pieces and returned it to the liquid, which becomes a (rich) stew.