Garlic-Roasted Beef


By Ran E. Creitz


   1 3-5# chuck or shoulder roast

   6-8 cloves garlic

   1 large onion, peeled and halved

   Salt, pepper, 2 dashes of soy sauce


  Most people like their roast beef sliced from the haunch (as do I), but most of us can't buy a whole leg at one time so I do it a little differently. This recipe calls for over-cooking the meat, which I normally stay well away from, but the results of the slow roasting of beef surrounded by garlic is mouth-watering.


  Place salted, peppered beef into a shallow pan with fat (if any) facing up. Surround with garlic and place onion halves close to meat. Shake about 1-2 tbsp soy (Japaneese style) over top and cover with aluminum foil. Roast in 300-325 degree oven for about 2-3 hrs. or until juice is nearly gone. Remove meat and vegetables and use drippings to make gravy.





  Rand E. Creitz

"A merry heart doeth good like a medicine, but a broken spirit dries the bones."