ST. PATRICKS DAY (30)
BREADS AND ROLLS (41)
|EVERY FEW MINUTES|
|BOTTOM ROUND ROAST|
1 (2-3 lb.) bottom round beef roast
1 tbsp. sugar
salt and pepper, to taste
6-8 beef bouillon cubes
8 oz. water
6 oz. Coke
Wash, dry roast. Rub with sugar. Salt and pepper to taste.
Place 2 pieces heavy foil in pan. Place roast within. Pour Coke over. Place 4-5 bouillon cubes and water around roast.
Place small piece foil over roast. Wrap roast loosely with 2 pieces foil.
Bake at 325°F.
Place pan with roast onto roasting pan which is filled with water. Cook 1-2 hours per pound, turning roast in broth several times, until roast sticks tender with fork.
2-3 bouillon cubes
2-3 c. water
In a saucepan, add cubes to water and ring to boil to melt thoroughly. Pour broth from roast into amount of gravy needed. Mix 2 tablespoons flour with small amount water until smooth. Pour into broth mixture. Use additional flour mixture to make gravy thick as wanted.
Slice roast across grain. Keep roast in broth or bouillon to keep from drying out.
For gravy: May need to use all roast broth to make. If so, place sliced roast in bouillon mix.
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