Mountain Goat Roast with Tomatoes and Basil

Arizona cooking is at its best when it stays spare, steady, and clear about the cut in front of it. This version uses Tomatoes and Basil and a covered braise finish so the Mountain Goat Roast stays central instead of getting buried under the rest of the plate.

1 1/2 to 2 pounds Mountain Goat Roast
Kosher salt
Black pepper
Neutral oil or rendered fat
1 to 2 cups Tomatoes
1 handful Basil leaves
Optional: 1 small Onions
2 cups stock

Trim and season the Mountain Goat Roast while you prep the Tomatoes and Basil.
Set up the pan, pot, or oven before you start cooking so the timing stays calm once the protein goes down.
Once the pot is together, cover it and give the cut enough time to soften without falling apart.
Fold in the Tomatoes and Basil at the right point so they support the cut instead of dissolving into the background.
Rest or hold the protein briefly, then serve while the pan juices or broth still feel connected to the plate.

Keep the seasoning clean and let the cut set the pace. Leftovers keep best when cooled quickly and packed shallow; Arizona meals built around Mountain Goat Roast are usually stronger on day one than after repeated reheats.