This came out more like a roast beef than a pot roast, but still very delicious. The spice rub on the outside was fantastic. But I used fresh ground pepper, which I'm guessing maybe others did as well when they criticize the dish for being too spicy. I cut slits in the meat and stuffed in with garlic cloves as well.
I cooked it on a bed of carrots, celery and onion. Placed the meat on top. Added the water to the veggies. So the water never touched the meat until later in cooking. Because of this it wasn't pull apart tender, but still delicious.
I did thicken the au jus with some corn starch (for a completely gluten free recipe!)
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This came out more like a roast beef than a pot roast, but still very delicious. The spice rub...