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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Mom's Roast Beef Recipe Recipe

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This recipe for Mom's Roast Beef Recipe, by , is from The Mathews Family Cookbook Project, 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!

Contributor:  
Contributor:  
Sandra Mathews

Category:
Category:

Ingredients:  
Ingredients:  
Inside Round Roast is the best cut

Generously season the roast with garlic powder, less Generously with season salt and a little ground black pepper.

Place in a roasting pan. Add 1/2 cup water to pan. Broil 10 minutes each side. Watching closely to ensure it doesn't burn.

Heat oven to 325 and roast for 1-2 hours depending on size of roast. Ex. 2.5 lb roast may need 1 hour to achieve medium rare.

Tent upon removing to allow meat to rest.

To make gravy, take renderings from roast pan and add to sauce pan. Half fill a small jar with lid with water (can use leftover potato water) and add 2 Tbsp of flour. Shake vigorously. Slowly pour into heated renderings. Whisking constantly to prevent lumps. Add more water as needed to create gravy.

Directions:
Directions:

Preparation Time:
Preparation Time:
2-3 hours
Personal Notes:
Personal Notes:
Mom used to make this weekly for Sunday dinner.
Leftovers can be ground using a food processor to make yummy roast beef sandwiches.

Leftovers can also be frozen.

This recipe can also be used to make meat cutlets. Mixing with mashed potatoes and vegetables (chopped onion, peas) covered in crumb coating (1st dipped in cornstarch and water mixture). Fried.

 

 

 

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