Nothing is quite as delicious as biting into a delectable, tender roast on a cold day. It’s been a tradition in my family to prepare beef roast when temperatures drop, and it’s a good one! If any meat or vegetables are leftover, I just use them for stew. My grandma taught me that. Although the cost of some roasts may seem high at first, they are actually very economical. Luckily there are several to choose from in both price and flavor. My preference is for the rump or bottom round cut because of its texture and taste.
When selecting a cut to be roasted, it’s always a good idea to pick one with some fat. The fat imparts tons of flavor while cooking, and it can be taken off later after cooling or deglazing. Another important factor to look for is height of the cut. Make sure that it can fit inside a pan comfortably with the lid on tight. Vegetables for the meal can be picked on preference, but I personally enjoy carrots and onions. Potatoes are always welcome, too. This time, I added some cabbage to see what it was like. Anything that can fit will get bathed in roast flavor.
Planning ahead is a good idea for this recipe. Big hunks of meat take time to cook thoroughly, making this meal great to start in the morning to have by lunch. It also makes a great weekend dinner. I use Lipton beefy onion soup mix to add more to the meal, but any seasoning and beef-based broth are good. My family always used Lipton, so I grew accustomed to the taste. Now the soup mix contains no MSG, making it healthier than it was.
Beef Roast
1-2 Tbsp. Vegetable Oil
1 Lipton Beefy Onion Soup Mix Package
Roast That Fits Pan
~ 2 Cups Water or Wine
Vegetables (Carrots, Onions, Cabbage)
Potatoes
Extra Seasoning for Veggies (optional)
Start by putting oil in the pan and heating it. Add the meat and brown all sides as best you can. After browning, add water or wine to deglaze the pan. Pour the soup mix on top of the meat so that it is coated. Allow the liquid to come to a low boil with the lid on, then turn the temperature down so that it stays simmering. Cooking time will vary depending on the size of the cut. Typically, I cook almost a 2-pound roast for about three hours before adding vegetables. Vegetables usually take about an hour if left to simmer constantly. So, the meat will cook four hours. The best way to tell if everything is done is by checking tenderness with a fork. The meat should fall off, and the vegetables should be soft. Potatoes take longer, depending on their size. So it may be good to put them in a bit before the vegetables by about thirty minutes. Season vegetables and potatoes to taste.
