Overnight Roast

Photo: flickr user SanFranAnnie

Ingredients

Large roasting pan with rack

Heavy duty foil

Either rump roast, round tip, sirloin tip

3 can beef broth

Garlic powder

Ground marjoram

Black pepper

Water

Preparation

Spray rack with Pam and place in bottom of roaster. Place meat on rack. Pour beef broth over top of roasts. Season WELL with spices.

Pour 3 cans water around the sides of the roast. Cover roaster with foil. Poke 3 or 4 vent holes in foil and place roaster in oven set at 275. Cook for 12 hours. When ready to eat, remove roasts to platter.

Dip out enough liquid to use as a gravy and thicken with corn starch mixed with a little water. This makes the best gravy ever created.

During the last hour of baking time, you can prepare whatever vegetables you would like with the roast.

The long slow cooking renders a perfectly tender roast. I have never had a tough or chewy roast and the flavor cannot be beat. I freeze the liquid in 2 cup increments for future sauces or gravies.

I usually cook 2 roasts at the same time weighing a total of 12-15 lbs. You can use one smaller roast and reduce beef broth to one can and water to one can. Also, after 12 hours, if you are not ready to eat, reduce oven to 150 to keep meat warm. This is an easy, convenient and delicious way to fix roast.

This is truly a "Make Ahead Meal" and it could not be easier. The best part is, you put it on and let it cook overnight while you are sleeping and it's ready next day with minimal final preparations.

This is especially helpful if you are cooking for a crowd - or like me - cook extra to have several dinners to freeze for later, with plenty left for sandwiches.