1. There are several types of beef roasts. I think that the Chuck roast is the
more flavorful. It is also tender.
2. When you get your roast home you can cut it into three or four pieces
then cook one and freeze the others. Wrap them well. You can also
cook the whole roast and use the rest for leftovers or freeze it.
3. The secret to a tender and tasty roast is to sear it until it looks burnt on
both sides. (Put a little oil in pan and put in a 450 degree oven, when
really brown turn it and brown the other side.) Now you can add spices
and liquid. Turn heat down to 350 degrees, cover and bake for 5 or 6 hours.
Check once in a while to make sure you have at least 1 inch of liquid in the
pan.
4. When you add the liquid you can also add a couple of beef cubes, or a small
can of beef stock or a pkg. of dry onion soup. Mushroom soup makes a
nice gravy too. Just add it the same time as you add the liquid.
No comments:
Post a Comment