Slow Roast Beef

[CanuckJim]

Jim,

The roast was fantastic, moist, perfectly cooked, and the internal temp was exactly where it should be for safety concerns. A bonus was the braising liquid, half of which I reduced by half, adding a bit of white vermouth, until the bubbles on top of the reducing liquid were shiny and a bit sticky. Great sauce. Had it with Risotto and green beans. Very nice, too.

I used a heavy enamel over cast iron pot, covered tightly, and turned the roast once. There was stock halfway up the roast, and I added aromatics, which I later discarded.

Jim