ube quilting

Yorkshire pudding!!!!!!!

Years ago (1960s)? there was a product on the market, a roasting bag. Put your roast in the bag and veggies all around it. put it in the oven. Done. Good stuff!!!

Barb in Louisiana

I've cooked one too long in a crock pot more times than once. It was stringy and very chewy. I was trying to cook one without the fat marbling, because hubby doesn't like the fat. I sliced it thin, then made a brown roux gravy. I then added the sliced meat and cooked it again. I didn't have to cook it long, maybe 30 minutes or so and it was very tender. I did add some beef boullion to the gravy to give it some taste. Yum....I think I just decided what I was cooking for supper tomorrow night. Got to have the mashed potatoes with evaporated milk in them to make it perfect.

barny

If I have roast and not enough gravy, I add 1 or 2 cans of beef broth and thicken all of it with corn starch, it is very good.

Edie

I would put it in a crock pot, add a can of low salt beef broth, cook it and then pull it. I would then add Sweet Baby Ray's Barbecue sauce to it, slice up some onions, get some Kaiser Rolls and have a bunch of pulled beef sandwiches.
Serve a salad with sliced avocados, mandarin oranges and Catalina Classic dressing, some potato chips and a few bread and butter pickles or Claussen's pickles. Now that is a good Monday night supper. Edie

ladydukes

I place a small amount of oil in a skillet, add sliced or chopped onions and small chunks of cut up potatoes. Stir and cook until the potatoes are nearly tender (not mushy). Then, I add flour, salt and pepper and a little Kitchen Bouquet (to brown it), and water to make it into a brown gravy. Add the roast cut up into small pieces. When it is completely heated through, I add some English peas to it, and...you have a meal. We call it "hash" for lack of a better word.

Barb_MO

I usually use one can of beer to tenderize big pieces of beef like roast and brisket. I've had a clay cooker and have used it to cook these types of meat. Cook in 325 over. Always tender. You could probably get the same result using a crock pot.

toverly

Sometimes you can just get tough beef. When that happens to me I love to cut it small and shred it, then DS makes barbeque sandwiches out of it. I like to make a gravy, mix in the bits and serve over mashed potatoes. Yum!

Geri B

Low and long - covered....will fall off the fork

tmw

i had the same thing happen to me yesterday, I think I will shred the rest and put it into some gravy and put it over bread for a open face sandwich.

tessagin

DH doesn't like to be told how to cook. So often after he's done and apologizes for the mess up, I have to doctor it up. I keep telling him to sear all sides of the beef. His family likes to just put it in the oven and cover with water. They don't look at it for about 3 hours and wonder why it tastes like boiled beef. I won't eat it. I used to use the roasting bags and always came out good.. Helps to leave the oven door shut during the cooking time also. people don't understand every time that oven door is opened enough heat is left out to where most times you add another 10-15 minutes cooking time.