1 large very lean roast such as top round (I used 4 pounds but let the size be determined by the best lean roast you can find)
a couple tablespoons of Canola or Grapeseed oil for browning the roast.
2 C Kitchen Basics beef stock
3 bay leaves - make sure they are nice and fresh like those in the pic to the right
cracked black pepper to taste
4.5 oz jar chopped garlic (or more!), if you are a fresh garlic purist, smash or chop and add 6-8 garlic cloves of decent size as a minimum
several shakes of Lea and Perrins Worchestershire Sauce
optional: 1/2 t dried oregano or 1 t dried parsley to taste.
Trim the fat off the roast and then wiped dry with a paper towel. Heat the oil in a very large pot over medium high heat. Brown the roast well on every side in the hot oil until every bit of the roast is browned. Don't turn too often as contact with the hot oil is what will make the roast make the delicious brown bits. Check after a minute or two but do not turn until each side looks like the pic below.
Lower the temperature to medium low and add the stock, bay leaves, fresh cracked black pepper, garlic (yes use an entire 4.5 oz jar, for a roast this big I used most of an 8 oz jar!), and several shakes of Worcestershire sauce. If you are adding the optional oregano, add it here. Bring to a simmer, then reduce the temp to low, cover the pot and simmer at least two - three hours.
Remove the roast to a tall sided cutting surface and cut into several large chunks, return (with all drippings) to the pan, cover and simmer another hour or so and cut the chunks in to even smaller pieces as it becomes tender. I usually just use a small knife and fork - pick up a chunk and place it on top of another to protect the pan and slice in half.
|Chunks of simmering roast|
After the pieces have been reduced and the meat is fall apart tender, you are ready for the great Forking Event. This is where you take two sturdy forks and pull apart the strands of meat until it looks like what you get with a pulled pork sandwich.
One thing you will notice is that as you pull the beef, the sauce gets thicker. This is a fine thing indeed.
You might notice I did not add salt, some of you will require it and should add it now - but really, the Worcestershire sauce has a little sodium so why bother? Your blood pressure and your doctor will thank you. If there is too much liquid, simmer it uncovered until the sauce reduces a bit. If the liquid reduced too much, you can always add more stock.
Keep it warm on the stove til dinner or refrigerate for heating later.
|served with sauteed summer squash|
Slice and open hoagie buns, top with smokey provolone cheese and toast open face in the toaster oven til the buns and cheese are as toasty brown as you like.
Fill with the beef, a drizzle of stock, maybe add a bit of sauteed onions and peppers sauteed or not, or even some of that great new thick Worcestershire sauce. Mmmmmmmmm.
According to my son, when I told him I was going to post the recipe on the blog - "there's not going to be a better one out there."
Enjoy it very mindfully indeed.