This roast turns out tender, juicy, and flavorful. Some would say use a
CrockPot. Having tried that, it just doesn't turn out the same.


* Exported from MasterCook *

Amish Beef Roast

Recipe By :
Serving Size : 8 Preparation Time :9:15
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pounds Beef Chuck Roast
1 Package Onion Soup Mix
Heavy Duty Foil

Use two long sheets of foil. Sprinkle onion soup on roast, after placing it
in center of foil. Wrap roast loosely, but secure enough to hold the juices
in. Place in large pan.

Bake 9 hours at 225 degrees. Remove from oven and let sit for at least
half an hour before serving.

Notes:

Herbs may be added, if desired. A bay leaf, a splash of Worcestersauce
sauce or soy sauce. Do not add any other liquids.

If the roast is served still warm from the oven, it must be served in
chunks, as it is too tender to slice.

The roast may be chilled overnight right in the foil. It can be neatly
sliced while chilled, arranged in a baking dish, covered with gravy, and
reheated gently before serving. It is at least as good, if not better,
served this way.

The juices make an excellent base for gravy, and should be diluted by at
least half as much or more of water, to taste. If the roast is chilled,
the juices will become jellied. Scrape away from the meat into a saucepan,
mix with water, and thicken with a roux.

--
Wayne Boatwright
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