ROAST BEEF
Source of Recipe
shared by Alan Jobe
Recipe Introduction
Preheat oven to 350. I use a top round roast. Plonk it in an appropriate
size baking dish (the roast, not the oven), add
List of Ingredients
--half an inch of water
--square of beef or chicken bouillon (or teaspoon of bouillon powder)
(or use broth in place of the water)
--teaspoon of crushed garlic
--teaspoon of fresh ground pepper
--tablespoon of brisket sauce*
--anything else you think sounds good (all the above are optional except the
water or broth)
Recipe
* (Let me pause here to say a word about Gold Buckle Brisket Sauce by
Allegro. This is GREAT STUFF. Don't just use it on brisket... use it as a
marinade for chicken, pork, whatever. (Fish? I don't do fish. You can try
for yourself.) It's strong, so marinate briefly (half hour or less) or cut
it with water. 2 carbs per tablespoon. The biggest problem I have with this
is I can only find it in about 1 grocery out of 4. Look for a 16-oz glass
bottle with maroon printing on a tan label. Happy hunting!) [NOTE to
Allegro: You're welcome, and I'll settle for a free bottle... :-]
Use one of those rubber-bulbed basters (I call it my 'baby enema') to
drizzle liquid over the roast at least twice an hour. (Tip: park your
baster in an empty glass to avoid making a mess... ;-) Add a little more
water if it gets too low. Roast the roast to about 170 degrees on a
thermometer (for well done). You can save the sauce as a condiment if you'd
like. Come to think of it, it might make a tasty au jus... Serve as dinner
roast, sandwich slices, roast and cheese cubes in a sandwich bag for lunch,
or any other way you can think of using beef with a consenting partner
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