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  POT ROAST

This pot roast benefits from using a dry rub, which has been popular in Texas for some time. They impart flavor and are easily applied. Brisket is very easy to cook this way and becomes quite juicy and amazingly fork tender--in fact a fork almost drops through the roast.  

Yield: 10-12 servings
Temperature: 425 F, then 200 F


1, 5-6 pound beef brisket or chuck roast, trimmed of excess fat, leaving at least ¼ inch layer
¼ cup ground black pepper*
¼ cup ground medium-hot chiles*
2 Tablespoons salt*
1 ½ Tablespoons garlic powder*
1 large Spanish onion, sliced ¼ inch thick
Minced parsley (optional)
Crushed pequin chile (optional)

1. Preheat oven to 425 F. Trim brisket and bring meat to room temperature. Create a rub*, by mixing black pepper, ground chile, salt, and garlic powder together. Then sprinkle rub onto the top and sides of the meat, using a large spoon, then rub in with your fingers. Turn and sprinkle with the rub mixture and rub in. The rub should be uniformly spread in a thin layer over all sides of the meat.

2. Place in a large roasting pan that has a tight-fitting lid. Top meat with onion. Close any steam vents. Roast 30 minutes. Then reduce heat to 200?F and roast 1 hour per pound or until beef is fork tender. Do not peek for the first three hours. The brisket cooks in its own juice and will not need any added liquid.

3. When the meat is done, let it stand at room temperature about 20 minutes with the lid removed to allow roast to absorb some of the juice and to stabilize before carving. If desired, before carving, garnish the top with minced parsley and sprinkle of pequin chile. Serve with the pan juices and your favorite barbecue sauce, if desired.


*Or, use Gordon's Rub instead, omitting the starred ingredients.

See the entire archive of Southwest Recipes for more ideas about cooking with chiles.

 
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