Cooking a Small Roast
Cooking a Small Roast is Simple
After Preparation, Brown in Skillet
Browned Roast Add Liwuid
Put Foil Over Baking Pan
Place in 250dg Slow Oven for 2 and 1/2 hours
It is not hard to prepare a small beef roast for cooking. You start by choosing a roast that is about 2 pounds. It should not be trimmed of all its fat and that is where the flaveor is. You do not want it to be to grissley. If you cant find the shape or size you want just have the butcher cut and trim it for you.
You want to be clean in your preparation. Wash your hands very thoroughly, clean your surfaces and make sure everything touching the roast is clean. Use cold water to rinse your roast and then pat dry. If you are using an inexpensive cut of meat such as chuck, you need not pound it with a mallet. Simply take a fork and pearce holes in the top and bottom portion of the roast. This will help the seasoning that you use to penetrate the meat. I like to use seasoning salt and peppar. You do not want to overseason your roast with a lot of seasonings. sprinkle a generous amount of seasoning salt over the roast and a small amount of pepper. Then with your clean hands, rub both the sides of the roast very well.
Next get a small shallow skillet and broun for about 4 or five minutes on each side, This will seal in the juices. Then transfer meat to a small baking pan. Add some liguid to the pan without touching the meat. I use broth or pinapple juice. If you want make gravy you can use beef or chicken broth. Then place some aluminum foil over the pan. In a 250 degree oven that has been preset, put in the roast and wait about 2 and one half hours. I prefer that my beef is coooked well. You are not likely to overcook it but it should be cooked enough. If not add about fifteen minutes more.
Your roast should come out very tender and succulent. This roast will go well with just about anything you cook. Rice potatoes, corn stringbeans or sweet potatoes. Injoy!