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Thursday, April 24, 2008

Real Food Recipes - Pull-Apart Roast Beef

1 (3-4) lb. beef pot roast (7-bone, round or rump) (see note below)
Redmond real salt or real sea salt
(should be grayish in color - not white)
freshly ground
black pepper
garlic powder (optional)

Directions: Preheat oven to 300 degrees. Place roast in a Dutch oven that has a tight-fitting lid. It is important that the lid fit securely without letting steam escape. Sprinkle salt, pepper and garlic powder over all sides of roast. (Use slightly more than you think you should.) Place lid on Dutch oven. Bake for 6 hours, checking periodically to make sure roast has plenty of liquid on it. Roast is done when it is fork-tender and pulls apart easily. Remove roast from oven pan and transfer to serving platter. (If it is a bone-in roast, remove bones before serving.) Use rich liquid from roast to serve over rice or potatoes if desired.

Note: This should be a large enough roast to have leftovers for Sunday's barbecue beef sandwiches also. Adjust the size of roast if needed. Cooking time will still be the same.


Anonymous said...

I made this roast today except I used a crock pot instead of a Dutch Oven and it cooked while I was at work! When I got home I made it into beef burritos and Frankie gave it a 10/10!

gladtz said...

These are questions for Anne: What was the setting on your crock pot and how long did it cook for? And did you cook a 3-4 lb roast?

Anonymous said...

Dear Gladtz,
It was so long ago I can't remember how big the roast was, probably bx. 3 and 5 lbs. I used the low setting on my crock pot and it cooked about 8 hrs. You could probably set it on high for 1/2 hr and low for 4 hrs if you wanted to cook it faster, or just low for 6 hrs. I had to cook it longer because I was at work all day. As Sharon said, the size really doesn't affect the cooking time when you're cooking this long anyway. Have fun with experimentation!

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