roast

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roast

I THOUGHT THE DOG (A COLLIE) WAS GONNA EAT GOOD FOR A WEEK! BUT THE CHARR ON THAT PIECE OF BEEF GAVE IT THE BEST FLAVOR I HAVE EVER TASTED! BEEN DOING IT THAT WAY EVER SINCE!

Yield: 1 large rump roast

Ingredients

  • 1 rump roast
  • 2 large onions peeled n quartered
  • 1 garlic bulb seperated n peeled
  • 1 celery bunch, chopped, large pieces
  • beef base

Instructions

I BROWNED OFF A WHOLE RUMP ROAST, TO COOK A ROAST, FINISHED IN A BEEF AUJUSE BATH WITH ONIONS QUARTERED, WHOLE GARLIC CLOVES,
AND CELERY STALKS. 350 DEGREES FOR 3 HOURS. I LIT THE GRILL TO LET GET HOT. CARRIED ROAST TO GRILL, PLACING ON ONE SIDE OF ROAST (MEAT SIDE DOWN) TO SEER IN JUICES, 5 MINUTES LATER, TURNED ROAST ON TO OTHER MEAT SIDE, 5 MINUTES MORE, TURN ONTO FAT SIDE. WENT INTO HOUSE TO RINSE OFF PLATE (2 MINUTES TOPS). CAME OUT, THE FLAMES WERE 3 FEET TALL FROM THE BURNING FAT!! DIDNT PANIC. JUST SHUT OFF GRILL, AND THE FIRE SUBSIDED. I THOUGHT THE DOG (A COLLIE) WAS GONNA EAT GOOD FOR A WEEK! BUT THE CHARR ON THAT PIECE OF BEEF GAVE IT THE BEST FLAVOR I HAVE EVER TASTED! BEEN DOING IT THAT WAY EVER SINCE!

REMOVE ROAST FROM AUJUSE BATH LET COOL A LITTLE (SLICES BETTER COLD) SLICE CROSSWISE 3/8 TO 1/2 THICK. ADD BACK TO ROASTING PAN.
HEATED AND SERVED.
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