Thread: Cream Sherry Beef Roast.........

Well spoiler alert. I was too slow to take a picture of the finished Roast before the center went missing. Finish cooking, head to the bathroom, return to find the hungry got to the Roast before my camera.



First I inject these type of roast with Zatarain's Roasted Garlic seasoning. After I allow the Roast to warm to room temperature marinating in the injectable liquid seasoning.



After warming up some but not fully I rub with one of the best Beef cooking Seasonings I have ever found. I stopped one day at a Shell Station across from Sea World in San Antonio to eat lunch at a Texas BBQ joint. Turned out to be life changing! I found Rudy's and Rudy's Rub. I stock it in the kitchen now and when I open the second to last bottle I order 12 more. Texans are the absolute best at seasoning a piece of beef for a open fire in my humble opinion. Their way and approach to it is like nowhere else in the country. Anyway, allowing Rudy's Rub to rest on the Roast for a while helps the salts and Black Peppers to penetrate the flesh before the next step. I roll it in the morning's leftover bacon grease to give the flesh a medium to sear with.



Once my TEC gets to 1100 degrees or so I sear the Roast on all sides. It happens very fast. Then place it in one of our Lodge Cast Iron Enamel Pots. I add Aromatics, pressed fresh garlic, thin sliced purple onion, thyme leaves, and Pink Himalayan Salt. Then on to the secret ingredient Cream Sherry. I add about 2/3rds a cup plus a 1/3 cup water and cover. With the fan on cook covered without removing the lid at 300 degrees for 3 hours. When out of the oven the lid stays on for 40 minutes more to keep steaming the Roast.



I paid for holding it in for a while, while not there to stop the hungry they violated my Roast without even a picture first. It was super tender, flavorful, and the Sherry brings on a hint of French Quarter "Turtle Soup" to the dish.

Perfect dish to try out my new roasting pans momma just bought me Rojo,,,, I got 3 new painted cast irons from our pampered chef orders,,, I’m starting to like their enamel pots and knives she’s bought me the past few months,,,, they cook so nicely and cleanup usually is a breeze,,,, Can’t wait to try this sherry roast,,, it looks amazing! Thanks for sharing chef Rojo!