2020-05-30 file created

Roast Beef 

- 2 to 3 lb. Shoulder, Rump, or Loin Roast. 

Wash meat in cold water.  Place in roasting 
pan, brown if preferred.  I don't. 

Add 1 pkg. Cup O'Soup [Lipton Onion] mix. 
A shake or so of Garlic powder. 
Place two strips of bacon cut in two across 
meat.  Add enough water to come up even with 
top of meat.  Do not cover with water.  Cover 
with lid and simmer for 30 min. per lb. of 
meat. 

After Roasting two to two and one half hours, 
add 5 med. potatoes - quartered, 4 or 5 med. 
size carrots cut in 2 in. lengths.  Cook for 
45 min to 1 hour. 

Add more water at this point if you want juice. 
Add garlic powder, if you like, in the beginning. 
                        Tasty hun? - Gana 
Green beans & squash goes well with this, also 
cornbread & slaw.  Remember, "Mo' meat, mo' tater, 
mo' law!" 

NOTE: I laugh everytime I remember this that David 
used to say when he was 3 or 4 years old, "Mo' 
meat, mo' tater, mo' law" whenever my mother would 
ask, "Do you want more of anything," then "what do 
you want?" 

When she guided me through this in her kitchen once, 
she said to buy Chuck roast and she never mentioned 
bacon.  She varied recipes all the time and never 
used bacon in her roast recipe when we were growing 
up.  That's something she added by the time she wrote 
this. 

The important thing was to tenderize the meat if it 
wasn't already a very tender cut.  She did this buy 
first washing it (as above), next by pounding it with 
a meat hammer, and last by sprinkling Adolph's Meat 
Tenderizer on it.  Prepared this way then cooked for 
3 hours is what made her meat so tender you could cut 
it with a spoon! 

One point she doesn't mention in this recipe.  She 
taught me to rub the meat on both sides with the 
Lipton's Onion Soup Mix which she calls "Cup O'Soup." 
I always had a problem with that because I would then 
try to brown it and the soup mix would burn.  Hmmmm. 

Avoid that by not browning the meat as she mentions in 
this recipe.  We've learned from 20 years experience 
that browning isn't needed once it's cooked for so long. 

Don't forget -- NEVER COVER THE MEAT WITH WATER until 
time to add the vegetables.  That's what gives it that 
"roasted" flavor instead of it tasting like "boiled meat." 
The steam of the covered pot will keep it moist.  

Does this recipe work in a crock pot?  Sure, but you'll 
also have to use a pan if you want to brown the meat 
first.  Linda always makes hers in a crock pot and it 
tastes EXACTLY like mother used to make.  ~ Ron.V ~