I like to make roast. For years I made it the same way, salt, pepper, a couple bay leaves and some sliced onions. 350 degrees for a few hours, cooked well done, so you never needed a knife. Fall apart yumminess! I have experimented over the years and found that there is more than one way to make a roast, and while the good ol' standby was fine preparation for this comfort food, there were other methods begging for introduction. Tonight, one of my favorites is coming to dinner, the soy sauce roast. The first thing that comes to mind is, "I bet that's so salty it could choke a goat." Surprisingly, not so. What you get here my friends, is a twofor. Two for one. Not only do you get a beautifully seasoned piece of meat, but the juice it is bathing in will be ladeled into little bowls and used as au jus. Really tasty. Served with a side of garlic mashed potatoes and a colorful salad, who could ask for anything more? Super easy. Brown the roast on all sides (I don't always do this part), move it to your roasting pan, surround it with 1-2 sliced onions (depending on the size of the onion), mix up 1/4 cup soy sauce, 1/4 cup water, 1/2 teaspoon dry ginger, 1 clove of finely chopped garlic and fresh ground pepper to taste. Cook at 200 degrees for 2 1/2 hours. Slice your meat and serve the au jus on the side. And you know, anytime you have au jus with a meal, it is technically considered "fine dining". Which is just what we will be doing tonight.
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