[Sacamuelas]

Brew-
I only like roast one way. Simple, easy, and easy cleanup too.

1. Get a large skillet and heat up a tbsp of oil to medhigh temp.
2. Brown all sides of roast to a good dark color
3. Take roast and place in crockpot on low.
4. place 1/2 cup of water in skillet and scrape off drippings and flavor,etc and pour into crockpot (think this is called "deglazing" in Kali )
5. Put sliced onions, potatoes, diced celery, crushed garlic, salt, pepper, splash of Dales or two
6. Either put in 3-4 cups of water (or substitute in a can of either cream of mushroom or onion soup mix). You need enough liquid to ensure it doesn't dry out during cooking.

Cover with lid and start cooking in the late evening the day before you want to serve.... turn occasionally about every 6 hours. I consider it done when the onions almost look burnt, the meat almost mushes with tenderness when lightly probing with a fork, and there is almost a smoky toast to the meat.

Serve over rice.

You can prepare ANY cut of meat, type of meat (venison, beef, pork, etc) and it will be fork falling apart tender and very good.