Sunday, September 19, 2010

Beef Roast

I've always liked beef, including beef roasts.  The problem was, the roasts we had growing up, were, well, dry (sorry, grandma!).  When I got to college, I thought that the solution was to top it with a can of cream of mushroom soup.  Now adays, I like to think I've progressed to something better.  There's a nice crust on top, but the meat is exceptionally tender.  Even my husband, who has never typically liked beef roast, thinks this version turns out pretty good.  

You'll want to adjust the seasonings for your taste and the size of your roast.  I had a pretty big roast.

  • 1 beef roast
  • 1/4 to 1/2 Tbs kosher salt
  • 1/2 Tbs black pepper
  • 2 Tbs garlic powder
  • 1/2 to 1 Tbs onion powder
  • Juice of 1 lemon or lime
  • Optional: vegetables (e.g., carrots, turnips, brussels sprouts, etc.)
  1. Preheat oven to 250 degrees F.
  2. Mix salt, pepper, garlic powder, and onion powder.  Then mix in lemon or lime juice to form a paste.
  3. Coat the top and sides of roast with paste.  Put roast in cooking pan and add vegetables (if using)
  4. Put roast in oven and cook for about 5-6 hours (cooking time will vary depending upon the size and thickness of your roast as well your oven).
  5. You'll know your roast is done when it falls apart with a fork and the paste has formed a nice crust.  If it's still tough when you pull it out of the oven, pop it back in and cook some more.

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