Instead of cutting slits in the roast, I coated it with garlic powder, onion powder, sea salt and fresh ground pepper before braising the roast in hot oil/butter until it had a nice sear on all sides. After that, I set the roast on a plate and threw in two sliced onions into the hot butter and lovely roast bits and scraped the pan. I let the onions saute a bit until nicely browned, then added half the amount of vinegar and finished scraping the bottom of the pan, then added the thyme. I poured the onion-vinegar mixture in the bottom of the roasting pan, then placed the roast on top of it. My roast took just a little longer to cook because mine was a monster but when it was done, it was fragrant and falling apart and all kinds of noms. I don't know that I would use vinegar again unless I WAS serving it with mashed sweet potatoes or an apple side dish. Next time, I might try this with either white or red wine. As is, it's a tastyrecipe with the ingredients called for with a couple changes thrown in. NOTE: Basting is key to make this so moist and fall-apart-y. You don't have to do it constantly but every half hour or so is sufficient.
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