Food Quotes


"No therapy or drug known to modern medical science can rebuild tissue that has been damaged by disease or trauma. Food alone can accomplish this feat. It is for this reason that nutrition is an indispensable weapon against disease".
Dr. Bernard Jensen (1908-2001)




Thursday, April 24, 2008

Pull-Apart Roast Beef

1 (3-4) lb. beef pot roast (7-bone, round or rump) (see note below)
Redmond real salt or real sea salt
(should be grayish in color - not white)
freshly ground
black pepper
garlic powder (optional)
Directions: Preheat oven to 300 degrees. Place roast in a Dutch oven that has a tight-fitting lid. It is important that the lid fit securely without letting steam escape. Sprinkle salt, pepper and garlic powder over all sides of roast. (Use slightly more than you think you should.) Place lid on Dutch oven. Bake for 6 hours, checking periodically to make sure roast has plenty of liquid on it. Roast is done when it is fork-tender and pulls apart easily. Remove roast from oven pan and transfer to serving platter. (If it is a bone-in roast, remove bones before serving.) Use rich liquid from roast to serve over rice or potatoes if desired.

Note: This should be a large enough roast to have leftovers for barbecue beef sandwiches also. Adjust the size of roast if needed. Cooking time will still be the same.
Photobucket

1 comment:

  1. Sharon,
    I made this roast today except I used a crock pot instead of a Dutch Oven and it cooked while I was at work! When I got home I made it into beef burritos and Frankie gave it a 10/10!
    Thanks!
    Anne

    ReplyDelete

Your ideas and input are valuable to me. I would love to hear from you!

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