Thursday, April 21, 2011

Tasty Thursdays - Paul Duke’s Slow Braised Beef or Pork Roast

I had planned on showcasing recipes actually in the series, but this one I already had pictures of. Paul Duke was a single father for ten years, and his mama wouldn't have let him feed Toby nothing but fast food. This is one of his favorite meals.

From The Duke Family Cookbook

Paul Duke’s Slow Braised Beef or Pork Roast

1 - Pork shoulder butt roast or beef pot roast, preferably bone-in (approx 3 to 4 pounds)
1 - Medium red or yellow onion (peeled and quartered)
2 - Large carrots (scrubbed and cut in thirds or quarters)
2 - Large celery ribs (scrubbed and cut same size as carrots)
12 oz - Salsa (heat level to suit you – use your favorite)
12 oz – Shiner Bock (or your favorite full-flavored (not light) beer)
Salt Pepper Onion Power Garlic Powder to taste
2 Med or 1 Large Bay Leaf (optional)

Put carrots, onion, and celery in the bottom of the crock pot.

Trim excess fat from meat. Season with salt, pepper, onion powder, and garlic powder on all sides. Stick it in crock pot on top of vegetables.

*** Aggie Duke Note:If pork is marbled well enough, you can brown it in a Dutch oven without oil (medium heat). For beef (or if pork seems very lean) use about 2 tbsp of oil (not olive, but peanut, sunflower or the like) on medium heat. Sear the meat on all sides while allowing it to brown on the large flat sides. This gives it a good flavor, makes the meat look appetizing, and by searing all side ensures a juicy roast at the end. Use tongs to turn your meat as it cooks. Fork holes in it defeat the purpose of searing and sealing. ***

Dump salsa in crock pot. Add 2/3 (8 oz) of the beer to the salsa jar and stir it well to clean the jar. Pour in crock pot and stir (beer will foam). Toss in bay leaves. Cover. Set on low and allow to cook for 4 – 6 hours. Use an instant read thermometer after 4 hours to gauge meat temperature and adjust cooking time accordingly.

Shut off crock pot 20 minutes before the meat is completely done. Let rest for ½ hour. Trash veggies and bay leaf.

Slice and serve with side dishes of your choice. Or shred, dump back in the juice, and put in tortillas or rolls.

(served here with mashed potatoes and green beans)

1 comment:

  1. Kara's Kitchen AssistantApril 22, 2011 at 9:48 AM

    What no gravy on yours?
    I love this during the winter very warming with the bit of spiciness from the salsa.
    Left over juices (from pork version) make a great starter for tortilla soup the following night too!