Cream Sherry Beef Roast.........

[Rojo]

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.