I was at the farmer's market on Saturday, bought some local grass fed meat, the most expensive cut was the sirloin tip roast - want to do it justice. Normally I just do a pot roast, looked online and the advice seems to be let it thaw slowly, set out to room temp, heat oil in pot on stove and braise, then season & cook.
I know pretty general, all the recipes had a lot of "extra" seasonings that I would really rather stay away from so I can taste the meat not the seasonings. I am ok with the basics, salt, pepper, onion, garlic......
Any ideas?
Temperature, time?
Thanks for your help....
I know pretty general, all the recipes had a lot of "extra" seasonings that I would really rather stay away from so I can taste the meat not the seasonings. I am ok with the basics, salt, pepper, onion, garlic......
Any ideas?
Temperature, time?
Thanks for your help....