Worth's Pot Roast Marsala.

[worth1]

Not your every day pot roast.
Cooked in a Dutch oven.
I found an extremely marbled 7 bone roast from the best section of the beast.
Cut it up into 4 sections and had to use a hacksaw to cut through one of the bones.
Take about one cup of flour and put into bowl with salt and pepper.
Preheat Dutch oven on stove and add beef tallow.
Dredge meat in flour mixture and brown very well.
Not grey but brown on a good amount of heat.
Once all this is completed put the remaining flour in the Dutch oven and make a peanut butter color roux
You may and probably will be using the tallow on and off and when making the roux.
Let roux cool off and add 1/2 bottle of sweet marsala.
And about a cup of water.
Whatever it takes so the roux doesn't get too tight and is on the thin side.
It's basically a gravy.
Set meat along the sides and add the vegetables.

The vegetables are red potatoes russet potatoes onions and carrots.
It's basically stuff I need to cook.
Place in the oven at 300F with cover on.
Drink some of the marsala and wait for the magic to happen.

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[worth1]

Been a couple of hours oven turned down to 200 after stealing a piece of tender goodness and added wine and liquid.
One bottle of marsala down.
My motto is if you won't drink it don't cook with it.
It'll go to 170 for the rest of the night.
Just like a crock pot.

[worth1]

Time to turn down.
Had another test taste too.

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[Vanman]

Now that is going to be good.

[worth1]

I wish I had about four more people to eat this concoction.
The potatoes sucked up the flavor of the beef and turned a darker color as always with a slow low temperature cook like this.
They also retain their structure instead of dissolving.

[worth1]

Removed all the meat and potatoes.
Bones just fell away.
Poured the fat and juices into plastic pop bottles to separate the fat.
Used the fat to make a darker roux.
Will add the juices later.
Once that is completed I'll just throw the pop bottles away.
Once roux was dark I turned off the stove and added black pepper and slices of elephant garlic to cook in residual heat.
Not through with this puppy yet.

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[worth1]

Not even close to being through but this is another step.
Found some nice fat parsnips i couldn't pass up.
Had to go to the store for coffee.
No I don't peel my carrots or parsnips.
I just wash them.
These are going in the big Dutch oven with the thin gravy to cook
A pound of mushrooms will come a little later.

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[worth1]

Next a pound of mushrooms.
Baby Bella.
Oddly two 8 ounce packages were way less than one 16 ounce package.
Go figure
This will be simmered off until rather thick.

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[worth1]

What could possibly go wrong?
I'm sure something will.
Too lazy to mix up a crust or biscuit dough I just used some good quality canned flaky butter flavor biscuits.
This all went in my deep chicken frying skillet combo cooker thingy.

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[worth1]

One hour in oven at 350 with lid on.
Take lid off and 5 minutes in oven lid off.
The biscuits were brushed with olive oil before baking.
Cast iron slathered with homemade lard before biscuits went in.
Turned oven off put lid back on and letting sit in oven until cool.
Got enough to feed a platoon.

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[worth1]

Success.
Now would someone go get me a hamburger or something.

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[worth1]

I'm scared to cut into it.
At least all the cast iron and dishes are washed dried and seasoned ready for the next cast iron weekend extravaganza.
Nothing worse than heading into the work week with dirty pots pans and dishes.
Totally sucks.

[worth1]

This works.
All it needed was a shot of Worcestershire sauce.

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