This is a great way to cook 4 a crowd without heating up the house for an extended period of time, or to allow you to free up your oven to cook other things, especially during the holidays.
I made 2 of these roasts & gave one to my neighbor & her family. The key to this wonderfully tasting tender roast is to cook low & slow for an extended period of time to allow all of the spices to linger in the crevices of the meat
Marinating over night also enhances the flavors of the spices. The liquid creates moistness through out the meat during it's extensive period of cooking. Hope you try it.
1Wash the roast & pat dry with paper towels. PLEASE NOTE THAT YOU CAN COOK THIS ROAST IN THE OVEN OR EVEN ON THE GRILL IF DESIRED.
2Then using a sharp knife, make deep gashes into the roast on the fat side, this allows the spices to penetrate the roast. Stuff slivers of garlic cloves into the roast for added flavor if desired. The fat prevents the roast from drying out during it's long cooking time in the oven.
3Combine the spices and season the roast liberally on all sides.MAY NOT USE ALL OF THE SPICES. Store roast in a 2 gallon reclosable bag & refrigerate overnight. Marinate overnight if possible. Or at least an hour or two to allow spices to penetrate the meat. Bring roast to room temperature on the counter top before placing in roaster. This helps to start cooking at an even temperature.
4Preheat roaster oven to 350 degrees. Or follow directions for your roaster oven. Slice fruits and onions into thick slices.
5Using a meat rack add a variety of the slices of fruit, onion and garlic cloves on the bottom of the rack. Then top with the seasoned roast BE SURE THE FAT SIDE IS ON TOP(UP).THIS WAY THE FAT PENETRATES THE MEAT AS IT COOKS. Add the remaining fruit slices, throw in the bay leaves, and pour in the beef or chicken broth along the perimeter of the roaster. Cover the roast with a lid and continue to cook until meat is fork tender, and bone can be pulled away from the meat with your fingers.
6NOTE COOKING TIME VARIES, DEPENDING ON THE SIZE OF THE ROAST. i COOKED 2 AT ONE TIME FOR A TOTAL OF JUST OVER 20 POUNDS, AND REQUIRED A TOTAL COOKING TIME OF 9 HOURS & 40 MINUTES.
7Once roast is fully cooked, allow to cool, remove the bone. I was able to remove the bone by pulling it from the roast, with very little resistance after the 9 hours and 40 minutes cooking time.
8Now shred with 2 forks, or slice with an electric knife. I chose to slice with an electric knife. I gave one of the roasts to my neighbor and her family.
9Serve roast on Hamburger Buns with your favorite sauce, or favorite chili sauce with added accompainments as desired.