Free: Contests & Raffles.
Hell yes. Set it out on the counter a few hours to get the meat to room temp.Sear all edges in a hot skillet, with some heavy olive oil and pepper. Keep rolling it around until all edges including the ends are seared caramel color. Now, place into a deep pot or crock pot, Pressure cooker add some water, a can of beer, some diced onion, garlic, and cook it slowly for a few hours at a med/low heat, just to simmer. (I like to cook my veggies on the side until they are all done, then add but...) You can add cut red potatoes, carrots, diced celery, large mushroom chunks. We are looking for a rustic bear roast here. Not really a stew, but you get the idea. I would add a dash of salt, a few pats of butter-not much, maybe even some barley around the bottom of the pan... A Few minutes before you think it is done, reach in and cut it open to make sure it has cooked thru. At the ten 3 minute mark, I personally add a few shots of red wine, and re-do the garlic and pepper. Eat this one with some homemade bread torn into chunks. Beer in a mug. Enjoy.
