Beef Pot Roast
There are many variations and methods of cooking Roast Beef, also known as ‘Pot Roast”. Our method and ingredients used in this recipe was with an end goal of making beef enchiladas. It was also with consideration for ingredients we had on hand in our stock which were relevant to the goal. Our hope for these recipes is to include ingredients or “leftovers” you may already have on hand.
This recipe will also work well with any big game roast. It can be prepared using a slow roaster or crockpot, an Insta-pot, a Dutch Oven on the stove-top, or other slow cooking methods. In this adjacent video, we show a live-fire cast iron cooking method. Remember, a slow cook process is preferred as it will help to break down any tough cuts of meat.
INGREDIENTS
1 2-3 pound Beef Roast
1 tbsp Olive Oil
1 medium fresh course chopped onions
4 cloves garlic, chopped
2 tbsp fresh chopped oregano
2 fresh limes, halved
1 tbsp Kosher salt
2 tsp coarse ground pepper
Secret Ingredient
1 (coffee) cup of freshly brewed coffee
(substitute DO Smokehouse Beef & Game rub for the dry seasonings) coming soon on our website spring 2022
OTHER
1 12’ Dutch Oven
DIRECTIONS
Combine salt, pepper, and other dry seasoning ingredients; rub onto Beef Roast. Let rest while you prep the coals over your live fire.
Heat oil in a 12’ Dutch oven over medium heat. Brown the roast. Pour off the drippings.
Squeeze fresh limes over the roast and toss the limes in the pot.
Toss in the garlic and onion over the beef.
Pour in coffee in and around the beef.
Cook beef on low temp or at about 250 degrees. Depending on the size of your roast this could take 3-6 hours. Cook until “fork tender”. “Fork Tender” means it is easily pulled apart using two forks. Another general rule of “fork tender” is to slowly cook the beef, raising the temp of the meat gradually to around 200 degrees.
Once beef is fully cooked remove from the fire and let rest for 30 minutes.
Pull apart using two forks. Enjoy immediately or refrigerate for other recipes.