March 13, 2012

Beef Roast

The secret of a good and tender roast is in the marinade. It heps tenderize meat and makes it more flavourful.
Now, you know the secret. Give it a try. I doubt, you will be dissapointed.

Roast beef

1-5 lb. ( 2-1/2 Kg.)  piece inside round roast

5 cloves garlic, minced
1 cup vegetable oil
1 tsp. seasoning salt
1 tsp. salt
1/2 tsp. black pepper
1 tsp. oregano
1 tsp. savoury
5 tbsp. apple cider vinegar
In a small bowl, add garlic, and oil; mix together. Add seasoning salt, salt, pepper, oregano, savoury and vinegar. Add about 2 cups of water and mix well together.

Place roast into a large pot. Pour marinate over the roast. Add more water so marinade covers the roast. Place it in the refrigerator overnight.

Next day, place roast into a roasting pan. Pour over marinate (about 1 inch deep).
Roast at 325 ° F for 4 hours or until well done.

Remove from oven and let meat relax before serving.
Serve with mashed potatoes and gravy*

TIP: For a moist roast, baste roast every hour, with the juice from the pan.

* - To make gravy, place one tablespoon of oil into a small pot and heat; stir in one tablespoon of flour to make a roux. Remove from heat; add slowly, cold water mixing with a whisk to break any lumps until smooth, then, using a ladle, add juice form the roasting pan (2 or 3 laddles) to the flour mixture. Cook on medium heat, stirring constantly until comes to a boil and thickens, ( add more of the juice if it becomes to thick). Season with salt and pepper, to taste.
Serves: 8-10 people

Leia’s Culinary Treasures

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