We were lucky enough to be the recipients of several large roasts that came from a tiny herd of cattle that one of Chuck’s friends raises. Last year, we had a roast beef from one of their steers, and it was the best piece of meat I think I’ve ever eaten. There really is something about meat that hasn’t seen the inside of a feedlot.
So, yesterday, being grey and rainy and full of football and all, I cooked a five pound chuck roast. While it was searing the house filled up with this amazing beefy smell. I don’t think I’m just projecting here, but I could be I suppose. Anyhow, it was marvelous.
I seared it on all sides with salt, pepper and a generous sprinkling of aleppo pepper. Then I took it out, and added three onions, sliced, and sauteed those until they were all soft and turning golden. Back in with the meat, and two half-bottles of good beer that had been languishing in the back of the fridge. I put it in a 250 oven all day, basically. A couple of hours before serving, I added a can of Herdez Ranchera sauce — my favorite dark red salsa for a little depth of flavor. Served with mashed potatoes and some sauteed spinach for me, well, it was lovely.
Although now I have about 3 pounds of leftover pot roast. I think there’s a pot roast lasagne in our future. Then maybe soup.
We eat meat nearly every night around here, but I have to say, we don’t eat huge portions, and the vast majority of the meat we eat is sourced from local ranchers. I’m less concerned about whether it’s “organic” than whether it came out of a small operation, especially since the organic regulations are such a pain a lot of organic farmers I know stopped getting certified. But it’s really worth it to find a place to buy meat by the share if you can. It’s an adventure all around — you’ll learn to cook cuts you didn’t think you liked, you’ll eat better quality meat, and you’ll make a stand against a big agriculture industry that really doesn’t care about poisoning us all with bacteria and antibiotics and other scary things.