Roast Beef Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Buy either a chuck roast or a rump roast.
Look at the cut end of the rump roast. Try to buy one that doesn't have big veins of fat in it.
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Directions: |
Directions:LOW AND SLOW is the way to GO!
I think most any roast can be falling apart tender as long as it's been prepared in a slow oven for many hours.
If you want a "pot roast", use the chuck roast. Just put it in a baking pan and almost cover it with water. You might want to sprinkle it with grilling spices or just salt and pepper. Onion slices over the top are always good and add flavor. Now you can add halved potatoes and halved carrots if desired.
For roast beef.....big slices to use with mashed potatoes and gravy, roast beef sandwiches, roast beef manhattan, or meat to shred for BBQ beef.....just put the roast in a deep baking dish. Cover at least 1/2 way up with water and put it in the oven.
Baking for both roasts: Bake at 350 for 30 minutes and then reduce the temperature to 225 and bake until tender. Plan on 3-4 hours at the low temperature. Never ever increase the oven temperature or try to rush it along. It'll get tough. LOW AND SLOW everytime! |
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Number Of
Servings:varies |
Preparation
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Preparation
Time:15 minute prep time |
Personal
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Personal
Notes: This produces the kind of roast beef that people go out of their way to find at a restaurant. It's so easy to prepare, and yet people struggle with it. It all depends on the oven temperature and patience.
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