The Ultimate Beef Roast

What you need:

1 Large Beef Roast (4-5 LBS) or Thick Serloin Steak 3-4 Inches Thick
(Quality Beef Makes a Difference - See a local butcher)
5 Large Cloves of garlic
½ Yellow Medium Size Onion - Cut in half and sliced
Water - Amount explained below
Garlic Powder
Pepper - Fresh Ground
Sea Salt

There are a few ways to start this dish. The best way is to have a nice Cast Iron Dutch Oven with lid, or you can use a Cast Iron Skillet and Pyrex Dish large enough to hold your roast and 5-6 cups of water.

Preheat oven to 275 Degrees.

Remove the paper (skin) off your garlic cloves and cut them in half lengthwise. Poke some deep holes in the roast and insert the garlic slices into the holes. (poke 10 or so holes, enough to hold all your garlic. Make them deep as you want them in the center of the meat)

Ok, so start with your Dutch Oven or Cast Iron Skillet over Medium High heat. When it is warm, drop in the Roast and let it brown. Do not move the meat for at least 2-3 Min. Don’t let it burn, let it brown. Brown all sides!

NOTE:(You are not looking to cook the entire roast at this time, just brown the outside to add some flavor, it will finish cooking in the oven)

*If your using a Dutch Oven - When your roast is brown on all sides, add water to cover the roast just over the top. Put on lid and put in oven for 4 hours. Check it every 2 hours to make sure there is still enough liquid to keep the roast at least ¾ covered.

*If you are using a Cast Iron Skillet and Pyrex Dish - When your roast is brown on all sides, remove from the Skillet and place in your Pyrex dish, add water to cover the roast and cover with aluminum foil. Place in the oven for 4 hours. Check it every 2 hours to make sure there is still enough liquid to keep the roast at least ¾ covered.

After the 4 hours is up, you should have a very tender roast. It should easily shred with two forks.

Leave the roast in the cooking dish with all the water and juices and shred the roast with two forks, (much like pulled pork, but you can leave it in larger pieces) now add a few shakes of garlic powder, a few grinds of black pepper, a bit of sea salt (to taste) and your sliced onion. Gently mix the onions and seasonings through your shredded roast and cook another ½ hour (covered) in the oven to make the onions tender.

If you followed these directions, you should have one of the best tasting, tender and moist roasts you have ever eaten!

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