Roast Beast—that’s what I’ve been calling it now for over 40 years. Way back then, our little nephew, Brent, named it that at the dinner table, and…..well— you know how it is…..the things those little tykes say tickles the soul and it just sticks in your mind forever. 🙂
Roast beef—-it’s the quintessential of all cuts of beef, if you ask me. Why? Well, I’ll tell ya! It’s the best tasting; it’s the easiest to fix, and it’s absolutely delicious left over.
You probably think I’m prejudiced since we are beef producers. And…I probably am, although for as long as I can remember roast beef has been my numero uno favorite cut of meat. And as long as I’ve lived, I’ve lived with a deep freezer with beef in it, for you see my parents and grandparents were beef-producers, as well. Yep–both sides of the family.
I’ll tell you how easy this was to prepare: prep time…..um….30 seconds? Easier than 1-2-3. 🙂
Steps: Took off wrapper; stuck it in a dutch oven; salted, peppered, a little sliced onion (atop) and poured 1/2″ water in the pot. Stuck it in the oven at 350 degrees for an hour, turned dial down to 320″ for another hour and 1/2. That’s it!
Really. That’s it. I’m not even certain the cut of this particular roast, but I think it is a heel roast. The weight is probably 2 1/2-3 pounds.
Once out of the oven, let it set for 10-15 minutes. It’s easier to slice with the carving knife.
Try it! You’ll love it. 🙂
Alternate ways of cooking: Crock pot for the day; slow oven –I like to start at 325-350 degrees for an hour, then turn the temp way down to 275 for 3 hours. It literally falls apart. 🙂
BEEF! IT’S WHAT’S FOR DINNER….AND SUPPER…AND SNACK-TIME!