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My go-to way to cook a roast has been in a pressure cooker as of late, mostly because it is a quick way to transform a cheap hunk of meat into a delicious meal. There is something about what a slow and steady braise adds to the flavor of the meat that cannot be replicated in that method, however. Here is the recipe I use when I have the few hours to cook a roast the slow way (which unfortunately isn’t very often). It is best prepared in a cast-iron pot that can be used on the stovetop and in the oven. If you have never braised a roast before here are my tips – brown the meat well, and make sure to use a pot that has a tight fitting lid. You want the moisture within the pot to stay there, and it will result in a tender roast. Don’t be afraid to roast it low and slow – if you have the time, turn the temperature down and let it cook longer!
- Preheat your oven to 300 degrees. Heat the coconut oil in the bottom of a heavy-bottomed pot (ideally cast-iron) and brown the roast well on all sides. Turn off the heat, remove the roast from the pot and salt it well.
- Add the bone broth, cider vinegar, orange juice and bay leaf to the pot. Add the roast back and surround it with the carrots and parsnips. Generously sprinkle fresh herbs all over the roast and the vegetables.
- Making sure you have a lid that fits properly, braise the roast for about 2-3 hours in the oven, checking periodically to make sure there is enough liquid (you shouldn't have a problem if the lid seals well). It is finished when the meat is easily pulled apart with a fork. Serve with some of the juice from the pot poured over top.