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bargainlover
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 Thu, Jun 25 2020, 8:07 am
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It’s 3 lbs, pretty thin and huge. Thanks!
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PinkFridge
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Thu, Jun 25 2020, 9:05 am
My immediate reaction: First cut off the ends ;-D
For real: Take a big sheet of foil. Place one large onion, sliced (or more) on foil. Place deckel on top. Smear with ketchup, probably about 1/4 c. or so. Sprinkle with a few Tbsp. of onion soup mix. You can also add salt and pepper. Cover tightly. Place in oven (I've also made it in the crockpot) in a container in case gravy drips, at 350 for a few hours.
Here's what I do: Once cool, I separate and refrigerate the roast and the gravy. The next day I slice the roast think, skim the fat off the gravy then pour over the meat and freeze. I usually do it in a zipper bag. Or refrigerate in the pot you'll reheat in.
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bargainlover
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Thu, Jun 25 2020, 9:16 am
| PinkFridge wrote: | My immediate reaction: First cut off the ends ;-D
For real: Take a big sheet of foil. Place one large onion, sliced (or more) on foil. Place deckel on top. Smear with ketchup, probably about 1/4 c. or so. Sprinkle with a few Tbsp. of onion soup mix. You can also add salt and pepper. Cover tightly. Place in oven (I've also made it in the crockpot) in a container in case gravy drips, at 350 for a few hours.
Here's what I do: Once cool, I separate and refrigerate the roast and the gravy. The next day I slice the roast think, skim the fat off the gravy then pour over the meat and freeze. I usually do it in a zipper bag. Or refrigerate in the pot you'll reheat in. |
Thank you so much!
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pause
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Thu, Jun 25 2020, 9:22 am
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I like to sear it and then bake with lots of liquid. Flavor depends on you; we don't go for sweet meat. Bake covered on 250 for 4 hours. Chill. Slice. Freeze till ready to use. Rewarm in its liquid. Delicious!
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BatyaEsther
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Thu, Jun 25 2020, 9:29 am
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Cook as per PinkFridge, but instead of using onion soup mix as my mom does, just use a ton of onion powder and garlic powder. It is so much better for you and tastes almost the same.
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bargainlover
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Thu, Jun 25 2020, 4:06 pm
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What should I do with all the fat that’s surrounding the meat? I serve it like that?
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BatyaEsther
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Thu, Jun 25 2020, 4:49 pm
No!
Trim it before you cook it.
(Put the fat in the garbage).
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PinkFridge
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Thu, Jun 25 2020, 6:42 pm
| BatyaEsther wrote: | No!
Trim it before you cook it.
(Put the fat in the garbage). |
Really? It's already a thin roast. The way I'd make it, the gravy wouldn't have the fat, and whoever eats it can choose to eat around it.
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