I have to apologize for my photos and throughout the remainder of this year and a short time into the next year, they’re not going to be getting any better and this is due to lack of natural sunlight by the time dinner time comes around, so if any of you are photographers out there and can suggest some lighting techniques or light products to purchase, please let me know!

Ok, here we have a roast that has braised for about 6 hours in a crock pot. Normally I would do this in a cast iron Dutch oven in the oven, but I wasn’t comfortable leaving the house with the oven on, so I resorted to the good old crock pot. This roast falls apart and melts in your mouth – enough said? Do you know what "Braise" means? It means to cook twice, meaning, you give the outsides of the roast a nice dark sear in a heavy bottom pan on all sides, and then you cook it again, either in the oven, stove stop, or crock pot.

On a last note, check out this roast I made earlier - it's just as good!


Ingredients:
1 4-6+ lb Roast, Cut in Medium Size Pieces
6 Large Russet Potatoes
3 Tablespoons Olive Oil
1 Large Red Onion, Chopped
1 Head of Garlic, Peeled
3 Large Carrots, cut in big pieces
4 Celery Stalks, cut in big pieces
4 Sprigs fresh thyme, (or about 1 tablespoon)
2 Sprigs fresh rosemary, (or about 1 tablespoon)
2 Cups White Wine
4 Cups Chicken Stock (or beef stock)
Sea Salt, to taste
Freshly Ground Black Pepper
Method:
1. Start with a skillet with a thick bottom, and heat the oil over medium-high heat. Season the roast with a good amount of salt and pepper. Seer all sides of the roast until it is nice and dark brown, and remove from the heat.

2. De-glaze the pan with the white wine and allow to reduce in half while scraping up all the bits on the bottom of the pan, then add the onions and garlic and saute until clear.

3. Add the carrots and celery to the bottom of the crock pot essentially forming a next, surround some potatoes on the side and add the roast to the center of the pot and add the rest of the ingredients to the crock pot. Set on low heat for 12hours or high heat for 6 hours, serve and enjoy!

Note: Remember to taste the broth throughout the cooking period to adjust seasonings!