I'm so excited to be back online! Can you believe I've been without Internet service for 6 days? I've been going crazy (even more than usual) not being able to post. It's been an insane week... I can sum it up in 2 ugly words. Health Inspector! That's always a fun day at work... if you consider sweating bullets and being nervous-as-all-get-out fun. At least I have a yummy recipe to share. I found it in a cookbook I bought at the booster club garage sale (remember I made the Can't Leave Alone Bars for the bake sale the same day?). It's the 1974 Missouri Cow Belles Beef Cookbook. When I spotted this recipe I knew I must try it. We aren't big roast fans and we have tons of them setting in the deep freeze from the cow we had processed. The woman claimed her husband didn't like roast, but ate this like it was steak. I won't compare it to steak, but it was very moist, tender and delightful. I will be making this one again. Enjoy :)24 HOUR ROAST
3-5 lb boneless roast
oil
Rub the roast with oil and place in a 250 degree oven for one hour (I covered mine with foil, but the recipe did not specify to do this). Use a shallow pan. Turn the oven down to 150 degree (mine only goes down to 170 so that's what I used) and bake 23 hours. DO NOT PEEK! Salt before serving. You will have to use a box gravy with the roast because there are practically no drippings. All juices stay in the roast.
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~ingrid