Pot Roast Cooked in Mead

[ulfrvif]

This was some of the most tender meat I can recall eating. And after eating mostly vegetarian meals last week, and mushroom and spinach crepes again last night, this meal made this Wolf Therian very happy. 

So, the recipe was originally for cooking the roast in beer, but I had a small bottle of mead instead. It didn’t turn out too sweet. I’d added a little balsamic vinegar into it and a splash of beef broth. I seared the roast first. Then just threw everything into the pot, along with onions, carrots, and potatoes. It slow cooked in the oven at 325 for 3 hours. I love meals that allow me to step away and do other tasks. And a meal like this actually feeds me and my mate for two or three days. The initial cost of a nice, big cut of meat may seem high, but it goes a long way. 

Wolf Daughter/Ulfrvif