Dinner Mar 6, 2024
Note: Some reason after the first two hours of roasting, my onions burned along the sides of the dutch oven a lot more than when I make chicken. Maybe because it was in the oven for more than double the amount of time my whole chicken is.
I ended up adding 1-2 cups of water along with the mushrooms, garlic, sage leaves, and buttermilk. Maybe that water (or stock) should have been added at the beginning?
Luckily the water and buttermilk seemed to clean most of the baked on stuff from the sides, so cleaning the pot shouldn't be too bad!
It's been awhile since I used Marmite in my cooking. It's a nice way to add umami, but not necessary if you don't want it.
Ingredients:
1 large Yellow Onion
4 Carrots
1.5lbs (12) Fingerling Potatoes
~5 Sage sprigs
2lbs Boston Roast ~1 teaspoon Marmite
1 to 2 cups Water or Stock
¾lb Crimini Mushrooms
4 Garlic cloves
1 cup Buttermilk Kosher Salt Black Pepper
Directions:
Preheat oven to 425°F (220°C)
Cube the onion and carrots then add to a dutch oven, as well as the potatoes and water or stock
Season heavily with salt and pepper
Separate the sage leaves from the stems, add the stems to the dutch oven, and set the leaves aside for later
Rub the Marmite onto the roast, season all over with salt and pepper, and then set the roast on top of the veggies in the dutch oven
Roast for 2 hours
Meanwhile: wash and quarter the mushrooms, finely chop the sage leaves, and mince the garlic
Remove the roast from the dutch oven to temporarily get it out of the way
Add the mushrooms, sage leaves, garlic, and buttermilk to the dutch oven and stir to mix
Place the roast back on top of everything in the dutch oven
Roast for another 1 -1½ hours
Final Notes:
Meat wasn't falling apart, but it was tender and not dried out
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