Add To Favorites
Great to use in recipes that call for cooked roast beef or pulled pork. Adapted from confidentinthekitchen.com
Remove the roast from its packaging and place it on a large plate; pat dry with a paper towel. Sprinkle seasonings over roast; massage into all sides. Cover with an inverted bowl; set aside at room temperature for 30 minutes before continuing. Place an oven rack in the lowest position; preheat to 250°F Convection.
In a 6-quart enameled cast-iron Dutch oven over medium heat; drizzle olive oil to coat the base. Add the roast and sear for 3 minutes, fat side down. With tongs, turn and sear on the second side for 3 minutes. Arrange onion and bay leaves around the roast. Add broth, balsamic and Worcestershire sauce.
Cover and braise undisturbed in the oven to 200-205°F (~3 hours). Rest meat at room temperature 30 minutes before lifting the lid. For maximum liquid reabsorption, continue resting until the thermometer registers 120°F. Shred with two forks.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.