Score fat on top of roast.
Combine flour oil, mustards,
Remove the roast from the refrigerator 2 1/
Preheat oven to 500\u00b0.
Place roast in a shallow open pan, fat side up.
Rub in a little flour, salt and pepper.
Put roast in oven and roast 5 minutes per pound for rare, 6 minutes per pound for medium and 7 minutes per pound for well-done.
Time exactly to the minute.
When cooking time has finished, turn off oven.
Do not open oven door at any time!!
Allow roast to remain in oven for 2 hours and, again, do not open oven door!!
Place tortilla on work surface.
In the centre, spread the Roast Shredded Beef.
Layer the other ingredients on top of the beef (refer to pictures for details).
Fold up bottom, then fold sides over, to make a wrap.
Enjoy!
Let the roast sit at room temperature for
Place Sirloin Butt in a roast pan. Rub salt and pepper into roast. Rough cup vegetables, mince garlic add to roast pan. Place roast in a 325 - 350 degree oven. Roast for 1 1/2 hours. Add 1 quart of beef stock or water To cook to medium add an additional 45 minutes.
When meat has been removed, take pan drippings add an additional pint of beef stock, season to taste, strain and serve as hot au jus with slices of roast.
Combined method for cooking the Roast Beef and the Yorkshire Pudding:
put roast in crockpot, season lightly with
ell for almost any size roast! I've used it for
hey glisten.
Put the beef in the tin and surround
ub over and around the roast, Press the mixture into the
ith cooking spray.
Season beef all over with salt and
Rub sirloin with butter that has been combined with the garlic.
Sprinkle salt and pepper on all sides.
Roast, uncovered, in a very hot oven at 500\u00b0 for 25 to 30 minutes.
Do not serve immediately.
Place in warm place for 30 minutes, then serve.
Sprinkle sirloin or thin beef steak with salt; dredge in flour and sear in butter on all sides.
Place in roasting pan.
Bake 20 to 30 minutes.
Cut roast beef into thin slices across the grain and serve with fried potatoes and drippings.
Sprinkle with finely chopped parsley.
Place roast in crock pot. Add garlic, onion, potatoes, carrots and seasonings.
In a small bowl, whisk together 1 cup of beef broth and flour. Pour into crock pot over meat and vegetables. Then pour in Worcestershire sauce, red wine and remaining broth.
Set crock pot on high and cook for 4-6 hours or cook on low for 6-8 hours.
To serve, carefully remove meat to a platter and arrange vegetables around the roast and serve with gravy.
Enjoy!
ot over medium heat; sear roast in the hot oil until
n a measuring cup combine beef base with 1 cup hot
round the steak. Pour the beef broth over the vegetables.
Whisk soup and tomato paste together in slow cooker; stir in mushrooms.
Season meat with salt and pepper and nestle into slow cooker.
Cover and cook until beef is tender and registers 120 to 125 degrees (for med-rare), 2-3 hours on LOW.
Transfer roast to carving board, tent with foil, and let rest for 15 minutes.
Using large spoon, skim excess fat from surface of gravy.
Whisk in parsley and butter and season with salt and pepper to taste.
Slice meat thin against grain; serve with gravy.
25\u00b0F.
Tie the roast with string at 1 inch