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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Roast Beef (from Rosanne Dovgala) Recipe

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This recipe for Roast Beef (from Rosanne Dovgala) is from The Dovgala Clan Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 - 4 lb. roast beef
3 - 4 tbsp. Kitchen Bouquet
2 - 3 c. of water
4 - 6 beef bouillon cubes
Directions:
Directions:
Preheat the oven to 325º. Cook at 30 minutes per pound. Wipe off the roast beef. Add Kitchen Bouquet and add 2 - 3 cups of water. Roll the roast beef in the water and Kitchen Bouquet mix. Add 3 bouillon cubes to the pan. Baste every ½ hour. If liquid evaporates, add some more water. When beef is finished, add two more bouillon cubes.

If all goes well, the ends of the roast beef should be kind of well done. The center should be extremely rare and the rest should be somewhere between rare and well done. Suggestion: thick slices taste the best.

 

 

 

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