Hungry?

So I made a "repeat" meal last night. That's Ben's and my code word for a meal he likes.

It had to be very meat-centric, since Pete, Ben's dad, is in town and loves all things meat. Though he also has a penchant for sweets...

I've made several versions of this pot roast in the past, but I think last night's ingredients worked the best so far. It's a surprisingly easy meal to prepare, the only important step is to get it in the oven in time to roast for a LONG time. I actually prepared it on Wed night and let the meat marinate in the juices all night, and then Ben put it in the oven while I was at work, so I came home and it was done! Recipe below.


Ingredients:
1 3-4lb tri-tip steak - trimmed of most of its fat
1-2 yellow onions - chopped
2 carrots - peeled and chopped
1 15oz can of tomato sauce
1 15oz can of whole peeled tomatoes
1 dark beer
1/4-1/3 cup of low sodium soy sauce
3 garlic cloves - minced
salt, pepper, and oregano

Preheat oven to 350.

Trim the steak of most of the fat and rub with minced garlic, salt, pepper and oregano.

In a dutch oven - pour in the can of tomato sauce and about half of the chopped onions. Lay the seasoned steak on top. Then dump in the rest of the onions, the carrots and the can of whole peeled tomatoes. Add 2/3 to all of the beer, and then the soy sauce.

Pop the whole thing in the oven for 3 1/2 hours. You can turn the meat and drizzle with the sauce after a couple hours- but really you can just let it sit there and cook in it's own juices.

After about 3 1/2 hours- remove from the oven. Remove the meat and set aside. On the stovetop - cook the sauce mixture over medium heat to thicken, about 10-15 minutes. Divide the meat up into shallow bowls and serve with a generous amount of the sauce.

Yummy! I've made this before with brisket, which works just as well as tri-tip. Also- a lot of recipes call for red wine instead of beer, but I think a dark beer adds better flavor. The soy sauce was a new addition altogether for me and I think it added a lot. The amounts for the ingredients are just rough estimates- but you really can't screw it up- just make sure there is enough of a broth in there for the meat to cook in.

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On a totally unrelated note, I'm now at work while the boys (Ben and his dad) are down south getting fitted for new custom fit golf clubs. Clearly they're having the better day. Although I'm obviously procrastinating.

Superbowl this weekend- go Giants! (Only because I think Brady has bad karma for ditching his baby-momma for a supermodel).