Page 137 - Harrington Family Recipes

Slow Cooked Roast

Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes - Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 roast, trimmed
salt and pepper

SLOW COOKED BEEF ROAST:

To prepare perfect roast beef, preheat the oven to 375 degrees. Salt and
pepper the roast, which should have been removed from the refrigerator the
first thing in the morning to be at room temperature. Place the roast on a
rack in a shallow baking pan and put it in the oven. Roast for one hour.
Then, turn off the oven, but do not open the oven door. If you do, you'll
let out all the heat and louse up the whole process. Trust me, it works -
DO NOT OPEN THE OVEN! Allow three hours in the oven to complete the
cooking. You can even let it go a bit longer if need be. About 20 minutes
before you want dinner on the table, turn the oven back on to 300 degrees
to warm up the roast. While it's warming, you can finish the rest of the
meal.

This particular method of roasting a roast may not save your marriage -
that's expecting a great deal from any roast - but it will save you time.
You can entertain without worry and without the last minute hassle that
usually comes from company for dinner.

Start the roast at two or three o'clock in the afternoon and finish it off
when the guests arrive. It works with any size roast. I have used the
process with equal success on a four-pound sirloin tip and a 10-pound
rolled cross rib. It even seems to help tenderize the tougher cuts. A
boneless rolled chuck roast cooked this way is fantastic.

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Per Serving (excluding unknown items): 39 Calories; 1g Fat (33.3% calories
from fat); 6g Protein; 0g Carbohydrate; 0g Dietary Fiber; 16mg
Cholesterol; 16mg Sodium. Exchanges: 1 Lean Meat.

NOTES : Made this and it turned out wonderful. The meat was about
the same color all the way through. Tender and moist!

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