Lazy Day Polyface Roast

The thought of a fall-apart beef roast gets me excited! 

Juicy and flavorful, it can be paired with practically any side - rice, potatoes, pasta, winter squash, etc. 

Most of us don't have hours to spend preparing food in the kitchen. I have found this way of cooking roasts to be easy and delicious. 

Disclaimer: this is not necessarily a recipe but a method.  

Take a completely thawed cut of beef (I have done chuck roast, short ribs, beef shank aka. osso bucco, eye of round roast, and brisket; even pork backbone works really well) and season both sides with spices. I like to use things like salt, pepper, garlic, smoked paprika, thyme, and onion powder. Start with 1 teaspoon of each to get your meat well coated. 

Place your meat in a crockpot and pour your favorite pasta sauce over the top. You want enough sauce to cover the roast. Depending on how much sauce I put in, I sometimes add some water as well. 

Turn your crock pot to medium or low and cook for 6-10 hours (or until meat can be pulled apart with a fork). Don't be dismayed if you check it in a few hours and it is still tough to the touch. It just needs more time and/or heat to break apart the binding proteins. Because my crock pot runs cold, I put mine on high and leave it all day. 

When I come home from work, usually 8-10 hours later, it is amazing. 

This same concept can be cooked in the oven at 300* but you will likely need to add a bit more liquid/sauce. Check the roast every couple of hours to make sure the liquid has not cooked away. 

Obviously, this is not the most technical or elaborate way to cook a roast (there is no braising or marinating). But I have enjoyed the end result, especially considering the minimal prep time!! 

Happy eating!! 

Melissa

P.S. What's your favorite way to cook a Polyface roast? We'd love to feature your recipe (with photos) on our recipe page! Email your favorite recipe to Hannah.