KIM'S ROAST BEEF Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: BEEF ROAST
GARLIC CLOVES
OLIVE OIL
TYHME
PAPRIKA
GARLIC PLUS
ROSEMARY
SALT
PEPPER
CARROTS
ONION
POTATOE
BULLION
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Directions: |
Directions:USE THIN KNIFE TO STAB SLITS INTO RAW ROAST BEEF
INSERT SLIVERS OF GARLIC CLOVES AS DEEP INTO ROAST AS YOU CAN
RUB ROAST WITH OLIVE OIL
MIX ALL SPICES AND GRIND IF POSSIBLE
ROLL ROAST ON BED OF MIXED SPICES
COMPLETELY COVERING ROAST
PUT ROAST INTO ROASTING PAN ON TOP OF
ROASTING RACK OR CRUMBLED TIN FOIL IF YOU DONT HAVE A RACK
YOU WANT THE ROAST TO BE ABOUT INCH FROM BOTTOM OF PAN
PUT ABOUT 2 CUPS OF WATER IN BOTTOM OF PAN (ADD RED WINE OR BEER OR PEPSI WITH WATER IF DESIRED)
ADD A PACK OF BULLION TO LIQUID
COOK ROAST 1/2 HOUR FOR EACH POUND OF ROAST
USE LIQUID TO BASTE ROAST
WHEN MEDIUM ADD CHUNKS OF ONION CARROTS AND POTATOES TO PAN
COOK VEGGIES TO TENDER
WHEN DONE PULL ROAST OUT TO REST
AND PULL VEGGIES OUT AND PUT INTO A CASSEROLE DISH
PUT ROASTING PAN ON BURNER AND START TO BOIL LIQUID
ADD 1 CUP OF LIQUID AND BULLION PACK
MIX IN A CUP 2 TABLE SPOONS OF CORNSTARCH AND 1/4 CUP OF WATER
STIR MIXTURE WITH A WHISK INTO BOILING LIQUID IN ROASTING PAN
STIR TILL IN THICKENS
CARVE ROAST BEEF AND PLATE IT |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 MINUTES |
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