I’m setting this down because I’ll want to do it again sometime, and it sort of happened by accident.
Scene 1: The second floor of a Midwestern fourplex
Take a nice sirloin tip roast, salt and pepper. Preheat oven to 350°F, and start heating up the cast iron skillet over high heat on the stove-top.
Put olive oil in the skillet to cover, then sear the roast on all sides.
Put the skillet, roast and all, in the oven, uncovered, meat thermometer set for 140°F.
Take some broccoli, cauliflower, a sliced onion, and mushrooms. Put them in a bowl with olive oil, salt, pepper, garlic powder, paprika, and red wine vinegar. Mix well.
When the roast reaches 140°F internal temperature, remove it from the oven, but leave the cast-iron skillet with the juices in there.
Put the veggies into the skillet, and let them roast while the meat rests.
Fade to black.
Scene 2. Same place, several hours later
Cook up some brown rice, using the leftover stock from yesterday’s chicken soup experience
Cut off some of the roast, and dice it.
Put it into a frying pan with olive oil, minced garlic, and the remains of the vegetable mix.
Mix with a really good barbecue sauce.
Eat over rice.