. eye of round roast evenly with salt.
Preheat oven to 350\u00b0F
Use either a food processor or a sharp knife to mince the leftover roast beef.
Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
Bake in oven for about 15 minutes, or until hot.
o 450\u00b0F.
Rub beef with oil and coat with
325\u00b0F.
Arrange beef and carrots in a
bsp of each herb. Coat beef roast with oil and seasoning mix
ll the fat from the beef round. Rosemary grinds the trimmings, but
rock pot models.
Remove beef to a cutting board or
Combined method for cooking the Roast Beef and the Yorkshire Pudding:
Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
Place meat in roasting pan in preheated oven.
Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).
educe by half. Add beef broth and simmer for 5 minutes. (If
Mix the broth, soup mix and the Pepsi in the crock pot and stir to mix.
Add the roast and cook on low for @ 5-7 hours.
Turn occasionally.
This is the basic recipe.
I usually add crushed garlic and chopped onions.
If you leave the roast for 7 hours, you will get a \"pulled beef\", just shred it with a fork, awesome on buns.
You can also remove the roast after @3 hours and slice the roast and then return the slices to the crock pot for @3 more hours, roast beef fit for company!
n lightly salted boiling water for about 10 mins until tender
etal rack in it lace roast fat side up. season well
Cut round roast into 1-inch cubes; set aside.
Combine Zinfandel, garlic, oregano and lemon juice.
Mix well.
Add marinade to round roast.
Marinate overnight.
Prepare using any favorite roast recipe.
In a dutch oven, brown roast beef in oil. Sprinkle the rosemary on roast. Add the rest of the ingredients and bring to a boil. Turn down the heat to a low simmer and cover. Cook for 3 to 3 1/2 hours. Check for liquid level and add water as needed. A very tender roast!!!
br>Add onion, and cook for 10-12 minutes or until
iking. Set aside.
Fry roast beef just until heated through.
ater. Season. Set aside.
For the dressing, whisk together shallot
Sprinkle roast with all seasonings.
Sear all sides of roast in small amount of cooking oil in Dutch oven.
Add 4 cups of water and bouillon cubes.
Cover.
Cook about 2 to 3 hours in a 300\u00b0 oven until roast is tender.
he round of lavosh under a spray of cold water for 10