I pulled an arm roast out of the freezer but steady rain and 30-40mph winds took the smoker out of the equation. Sooooo, off to some slow cooking.
Brown the roast, sauté the veggies and blend in the tomato paste. Cook on high for a couple of minutes until the paste turns brown.
Deglaze the pot with red wine and the mushroom soaking liquid. Cook it down on high for a few minutes. Add the tomato sauce and herbs(oregano, basil, thyme, bay leaf and black pepper). Adjust the salt level and simmer for a few minutes. Put the roast in the sauce, cover and into the oven at 300.
Brown the roast, sauté the veggies and blend in the tomato paste. Cook on high for a couple of minutes until the paste turns brown.
Deglaze the pot with red wine and the mushroom soaking liquid. Cook it down on high for a few minutes. Add the tomato sauce and herbs(oregano, basil, thyme, bay leaf and black pepper). Adjust the salt level and simmer for a few minutes. Put the roast in the sauce, cover and into the oven at 300.
