A really good roast is hard to pull off. It’s one of the tougher meats to work with and difficult to tenderize. Generally you’d have to marinate bottom-round meats and stick them in the fridge for over 24 hours, but I found a very quick and simple way of tenderizing a roast so that you can have a wonderful meal within 3-5 hours depending on the size. You just stab it with a fork! This is also a great way to relieve frustrations. Follow the instructions below to make this simple Sunday roast beef recipe for your family.
Simple Sunday Roast Beef Recipe
What You Need
Bottom Round Roast
1 Celery Stick
Handful of Red Potatos
Two Carrots
Half an Onion (Preferably White or Sweet)
Handful of Mushrooms
Season Salt
1 packet of Beefy Onion Soup mix (Also works great with French Onion Soup mix)
Preheat the oven to 375′
Sprinkle Season Salt over the roast and proceed with stabbing the roast with a fork over the entire slab of meat. This will help push the season salt into the meat and allow the soup mix to seep inside.
Mix the Beefy Onion Soup mix with one glass of water then pour over the roast in the pan. Make sure your pan is big enough to allow room for vegetables.
Add the vegetables. If you want to include canned greens beans then put them in when the roast is halfway done so they won’t turn to mush. If they are fresh green beans then it’s okay to add them with the rest of the vegetables at this time.
Cover with aluminum foil and place in the oven for approximately 3-4 hours. After 1 1/2 – 2 hours I usually turn the roast just to let the juices seep into the other side.
After a few hours you have a wonderful meal waiting to be taken out of the oven! It’s tender and delicious! The perfect no hassle dinner.
This also goes very well with Corn Bread or Buttermilk Biscuits.
Manda’s Meals
