On 11/6/2017 7:48 AM, Wayne Boatwright wrote:
> Amish Beef Roast
> ----------------
>
> 4 Pounds Beef Chuck Roast (or eye of round)
> 1 Package Onion Soup Mix
> Heavy Duty Foil
>
> 1. 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.
>
> 2. Bake 9 hours at 225 degrees. Remove from oven and let sit for
> at least half an hour before serving.
>
> 3. Notes: (see at end)
>
> 4. Herbs may be added, if desired. A bay leaf, a splash of
> Worcestersauce sauce or soy sauce. Do not add any other liquids.
>
> 5. If the roast is served still warm from the oven, it must be
> served in chunks, as it is too tender to slice.
>
> 6. 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.
>
> 7. 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.
>
> NOTES: I prefer pulverizing the Onion Soup Mix in a blender or spice
> mill, then rubbing thoroughly into all surfaces of the meat before
> proceeding in Step 1.
>
> I also prefer cooking this the day before and refrigerating still
> wrapped in foil (as in Step 6). It can then be nicely sliced, gravy
> prepared, gravy poured over the slices, then warmed to serving
> temperature.
>

This is the way I prefer to make corned beef most times.

The heck with boiling it.