DELICIOUS ROAST BEEF

This is a trusted family recipe that never fails.  I hope it will become special to your family as well.  Serve the roast beef initially with your favorite potato or rice dish, green vegetable and fruit salad.  Then enjoy “hot roast beef” sandwiches.   After that, freeze leftover roast beef and gravy in a Ziploc bag.  To reinvent these roast beef leftovers in a beautiful way, use the frozen beef and gravy to make beefy vegetable soup---which I posted on September 29^th, 2011.

Ingredients:

Roast Beef (any cut)—approximately 3-4 pounds

1 can golden mushroom soup (sometimes I use 2)

1 large carton (900ml) beef broth

Flour

Salt

Pepper

Instructions:

*Sprinkle roast with salt and pepper (to taste).  Coat with flour.

* Brown all sides of roast in a small amount of canola oil (or veg. oil) in a skillet.   *In a heavy dutch oven (I use cast iron), combine beef broth, soup and 1 cup of water.  Place roast in dutch oven and turn over once to coat.  Add one more cup of water (or more) to cover roast a little over half way.  Place cover on the dutch oven and cook at 350 degrees for approximately 3 hours or until roast reaches desired doneness.

*Take roast out of oven and allow to rest on a carving board for at least 10-15 minutes.  Pour all gravy into a heat-safe serving dish.  Slice roast and serve.

**As one alternate cooking method---the roast may be cooked in a crock pot for as long as you wish.  If you have time, cook it for 8 to 10 hours to make it amazingly tender.  In this case, omit the water and you don’t need to brown the roast before putting it in the crock pot.

Variations:

*If serving at a later time, spoon a bit of gravy over the roast slices and refrigerate.

*Pour the gravy into a heat-safe very large measuring cup and refrigerate until any fat rises to the top.  Skim of any fat and then reheat the remaining gravy.

*As an alternate preparation---the roast beef can be placed in the oven with the soups WITHOUT being coated with flour first.  Just salt and pepper and then put in the oven with the soups as described above.

*The roast may also be cooked on your stove top.  Bring the roast to a boil and simmer until it reaches desired doneness.