Ranch Recipe

Sunday Pot Roast

Serves 6, about 4 hours

Ingredients

• 1 Hooser Reserve Sirloin Tip Roast, 3 to 4 lbs
• 2 tbsp beef tallow
• 1 large onion, quartered
• 4 carrots, cut in big chunks
• 1 lb small potatoes
• 4 cloves garlic, smashed
• 2 cups beef broth
• 2 sprigs fresh thyme
• Coarse salt and cracked black pepper

Method

1. Heat the oven to 300 degrees. Pat the roast dry and salt it hard on every side.
2. Get a dutch oven hot, add the tallow, and sear the roast 4 minutes a side until it is dark brown all over.
3. Pull the roast out and drop the onion in to pick up the brown bits.
4. Put the roast back and add the broth, garlic and thyme. The liquid should come halfway up, not cover it.
5. Lid on and into the oven for 2 1/2 hours.
6. Add the carrots and potatoes, lid back on, another hour.
7. It is done when a fork twists a piece off with no fight. Rest 15 minutes, then pull it apart.

Ranch tip: If it comes out tough it is not overcooked, it is undercooked. Put the lid back on and give it another 45 minutes.