We were right......
I crumbled the tea.
Mixed it with salt, pepper, garlic and olive oil.
Massaged the rub over both sides of a Chuck Roast.
Browned the meat.
While the meat was searing I placed some vegetables in the bottom of the crockpot.
Place the browned meat on top of the vegetables.
Deglaze the pan with water, creating this beautiful, golden, fragrant braising liquid.
Pour this liquid over the roast and vegetables and set on low heat for 8 hrs.
The beef was tender, flavorful and delicious with a slight hint of smokiness from the tea.
The only problem was that there were no leftovers with which to make the dinner I had planned for tomorrow night.
Lapsang Souchong Smoked Beef Roast
1 beef pot roast, I used a Chuck Roast
2 T. Lapsang Souchong tea leaves
2 T. olive oil
salt and pepper to taste
1 clove garlic, minced
1 onion, quartered
2 stalks celery, cut into 2" pieces
1 small bag baby carrots
Crush tea leaves and place in small bowl. Add the olive oil, salt, pepper and garlic and mix together. Pat the beef roast dry. Rub tea mixture over both sides of the beef roast. Heat a large skillet over med high heat. Place beef roast in dry hot skillet and sear for about 5 minutes, flip roast and sear for 3 or 4 more minutes until browned on both sides. While beef is searing place vegetables in the bottom of a crock pot. When beef is browned, remove from pan and lay over vegetables. Carefully add 2 cups of water into the hot skillet and boil, scraping up any brown bits that are stuck to the bottom of the pan. Pour over meat and vegetables. Cover and cook on low setting for 8 hrs. Print Recipe