• How to Make Fork Tender, Melt in Your Mouth Roast Beef

    Now, I am no where near an expert on beef

    {my husband kind of is, he makes the best steaks I have EVER

    had but that’s a whole other post…}

    but I do know how to make a tender roast and considering friends

    have asked me how before, and the fact that I remember when

    I didn’t know how,…

    I thought it might make a good post…

    One of the most important parts of a great roast is marbling.

    The more marbling the better.

    You see, it moisturizes the meat from the inside,

    Aside from injection, it ‘s the easiest way to ensure a moist roast.

    Try to find something above moderate.

    You need to decide what you would like in

    In your roast and combine it in a 9X13 pan.

    I usually Throw in:

    5-6 cubed potatoes

    A handfull of baby carrots

    A quarter of a white onion cut into strips.

    A couple of cloves of garlic

    Plenty of salt, pepper, and seasoning salt

    3-4 beef bullion cubes

    Water ½ pan full

    And the secret “naughty” ingredient, a stick of butter sliced up on top.



    Cover the top with tin foil to seal in the moisture.

     

     

    Then cook it on a low temperature for AS LONG AS POSSIBLE.

    The longer the better…

    I usually try to cook it for around 3 hrs at 250-300 degrees F.

    You can cook at a higher temp if you need to for less time

    Or a lower temp for a longer time

    but please make sure that it is all the way done before eating.

    You can smell it when it is done.

    It will pull apart easily having a nice brown color on the inside.


    Next, You Need Gravy…

    Empty the juices that the roast created into a pan.

    (Strain them through a strainer if you prefer)

    Add some water

    Approximately 2 parts water

    {can be part milk if you prefer, helps make it creamier.}

    1 part juices

    In a glass measuring cup add:

    ½ c cold water

    ¼ c flour

    Whip it with an egg beater until well combined.

    Pour it into the mixture of juices.

    Beat with the egg beater until well combined again.

    Add seasonings:

    Salt, pepper, garlic powder, and onion powder to taste.

    Cook over med-high heat, stirring constantly until boiling.

    Turn the heat down, boil, and stir for one minute until thickened.

    Remove from the stove.

    Serve over the meat and vegetables immediately.


    See, it looks a lot harder than it is…

    Play around with it, add different spices,

    my brother-in-law even uses onion soup mix…Yum!

    Let us know if you come up with any great new flavors…

    Enjoy and have and awesome dinner!


     

     

One Responseso far.

  1. Carla says:

    i totally agree with what’s been written here. thank you for providing and sharing the post.

Hi! Thanks for taking the time to comment today...;)

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