The secret for making a good and tender roast is in the marinade. The right marinade will help tenderize the meat and make it tastier, therefore is important to allow enough time for the marinade to do its work. Prepare the marinade the evening before and let the meat rest in it until the next day. Then place it in a roasting pan and let the oven do the rest.
Now, you know the secret. Give it a try. I doubt, you will be disappointed.
Ingredients:
5 lb. ( 2-1/2 Kg.) piece of inside round roast
Marinade:
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. savory
5 tbsp. apple cider vinegar
Directions:
In a small bowl, add garlic, and oil; mix together. Add seasoning salt, salt, pepper, oregano, savory 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 if possible. Place it in the refrigerator overnight.
Next day, place roast into a roasting pan. Pour the marinade over the meat so to have about 1 inch of liquid that the meat in sitting in.
Roast at 325 ° F for 3-3/2 hours to 4 hours until roast is well done.*
Remove from oven and let meat relax for 15-20 minutes before slicing it.
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 ladles) to the flour mixture.
Now, you know the secret. Give it a try. I doubt, you will be disappointed.
Ingredients:
5 lb. ( 2-1/2 Kg.) piece of inside round roast
Marinade:
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. savory
5 tbsp. apple cider vinegar
Directions:
In a small bowl, add garlic, and oil; mix together. Add seasoning salt, salt, pepper, oregano, savory 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 if possible. Place it in the refrigerator overnight.
Next day, place roast into a roasting pan. Pour the marinade over the meat so to have about 1 inch of liquid that the meat in sitting in.
Roast at 325 ° F for 3-3/2 hours to 4 hours until roast is well done.*
Remove from oven and let meat relax for 15-20 minutes before slicing it.
Serve with mashed potatoes and gravy**
TIP: For a moist roast, baste roast every hour, with the juice from the pan.
* - If you prefer the roast to be less done, adjust the roasting time and check the inside temperature using a meat thermometer.
** - 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 ladles) to the flour mixture.
Season with salt and pepper, to taste. Cook on medium heat, stirring constantly until comes to a boil and thickens, ( add more of the juice if it becomes to thick).
Serves: 8-10 people
Leia’s Culinary Treasures
Serves: 8-10 people
Leia’s Culinary Treasures
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