Feel like a poseur here. I'm certainly not a homesteader & won't be a full time homemaker much longer but the recipe here seems to have "forgiven me" for that - lol. If you're looking for easy, for something to cut costs & which takes little time, try this. I guarantee you won't be sorry...
Buy the absolutely cheapest cut of roast beef you can find. Trust me - the cheaper the cut, the better this tastes.
The night before you're going to make it, Fill the bottom of the roasting pan with about 1.5" of water. Add a few dashes of Worcestershire Sauce, a few 'spluts' of mustard, several onions cut up into bite sized bits OR some onion powder. Add a bit of garlic, celery seed or salt & a bit of beef cocentrate or powder. Plop the roast in, cover & put the WHOLE thing in the freezer.
Early next day, put the frozen pan & contents - COVERED - into an oven which you then turn on to 250 degrees. Do NOT preheat the oven Several hours later, pull it out & turn your roast over. Cover the pan & return to the oven.
An hour or 2 before serving, I remove the roast, drain off some of the drippings for gravy & into the rest, toss some parboiled potatoes & carrots. I baste them once, recover the pot & back into the 250 degree oven she goes.
I figure time as follows. Two hours to start, than about 45 - 60 minutes a pound. You'll know it's done when the roast literally falls apart or can be "cut" using a fork or 2.
The spicing I suggested is optional - use YOUR favorites.
Enjoy!
Buy the absolutely cheapest cut of roast beef you can find. Trust me - the cheaper the cut, the better this tastes.
The night before you're going to make it, Fill the bottom of the roasting pan with about 1.5" of water. Add a few dashes of Worcestershire Sauce, a few 'spluts' of mustard, several onions cut up into bite sized bits OR some onion powder. Add a bit of garlic, celery seed or salt & a bit of beef cocentrate or powder. Plop the roast in, cover & put the WHOLE thing in the freezer.
Early next day, put the frozen pan & contents - COVERED - into an oven which you then turn on to 250 degrees. Do NOT preheat the oven Several hours later, pull it out & turn your roast over. Cover the pan & return to the oven.
An hour or 2 before serving, I remove the roast, drain off some of the drippings for gravy & into the rest, toss some parboiled potatoes & carrots. I baste them once, recover the pot & back into the 250 degree oven she goes.
I figure time as follows. Two hours to start, than about 45 - 60 minutes a pound. You'll know it's done when the roast literally falls apart or can be "cut" using a fork or 2.
The spicing I suggested is optional - use YOUR favorites.
Enjoy!
Sounds good & easy to me! YUM!!