The best pot roast eva!!!

Ribeye.

Need I say more?

A few months ago, I found the most amazing ribeye steaks from Pavilions by my house. 

I was debating whether I wanted to grilled these guys or make a roast...

Of course, THE ROAST WON.

Time for me to check the mirror, smile big, and (with a little wink)

ask for the roast cut from the back 

where they keep the good stuff... you know?!!

I came home with the perfect ribeye for half the price. ^^

Let the game begin.

First, I turn on the oven and set it at 350°F.

Took out my cast iron pot.

Now, sear the whole damn thing with EVOO on high heat.

For those of you who don't watch the cooking channel religiously,

The EVOO means Extra Virgin Oilve Oil.

Never forget to add a lil bit of sea salt and freshly ground black pepper!!

Turn it around to make sure you have nice brown coat on all sides.

But please don't turn it around too much...

We just want to "sear" the steak.

Just because I don't get to make amazing pot roast everyday

instead of using left over wine

I opened a bottle of red zin.

When I make a roast, I use red wine add layers of flavors.

Hints of berries, apple, citrus fruits... yum.

Pour about half of a bottle into the pot.

Cover the pot with the lid and put it into the heated oven for an hour.

Take it out & baste the roast & put it back in for another hour.

Repeat one more time as needed until the meat is nice and tender.

Like everything else in your life, use your judgment!!! jaja...

While the roast is cooking in the oven, 

peel the taters, onions, roughly chop them.

I love adding potatoes, carrots, onions, and celery.

Time to be creative with the sauce. 

I usually make spicy BBQ-y sauce.

In a bowl mix your favorite BBQ sauce, hot sauce, spices, 

and add the mixture to the roast.

Put the whole thing back in the oven.

Give it one more hour.

I know you're getting impatient at this point. 

You're almost there!!

When the timer goes off, take the roast out. 

Try to poke one of the bigger taters to see if it's cooked.

Serve it over rice or with some fresh cornbread.

Bon Appétit!