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ROAST BEEF

  • Jun. 18th, 2009 at 7:43 PM
Zoidberg - FEEDING FRENZY
ROAST BEEF
1/2 SLICED WHITE ONION
1 CLOVE CHOPPED GARLIC
YELLOW MUSTARD
LEMON JUICE
SALT-FREE ALL-PURPOSE SEASONING
2 PACKETS PAPA JOHN'S SPECIAL SEASONING
SOME RED PEPPER
BLACK PEPPER

PUT MUSTARD AND SPICES ON BOTH SIDES OF THE MEAT, I MEAN, RUB IT ON THERE REAL GOOD.
GET A CONTAINER BIG ENOUGH TO HOLD THE MEAT. ADD WATER AND A COUPLE SQUIRTS OF LEMON JUICE. PUT THE MEAT IN THERE WITH THE ONIONS AND GARLIC. LET IT SIT IN THE FRIDGE ALL NIGHT. GO TO BED.

WAKE UP!!! REMEMBER THAT MEAT? DUMP ALL THE CONTENTS OF THE CONTAINER INTO THE CROCK POT. SET THE CROCK POT ON LOW AND COOK FOR HOURS AND HOURS (8, 10, WHATEVS).

TAKE THE MEAT OUT, PUT ON A BOARD OR PLATTER OR WHATEVER.

SCOOP THE ONIONS OUT, TOO. THEY'RE GOOD AS WELL.

EAT!!!!






It's pretty tasty. You'll have a lot of yummy broth left over, too. We dumped it out, but maybe next time I'll have stew ingredients on hand and make a stew with it for the next night's meal. It's a bit spicy and tangy, but would be pretty hearty. And then you could probably make shepherd's pie with the leftovers.

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Comments

( 10 comments — Leave a comment )
[info]eagle_bird wrote:
Jun. 19th, 2009 02:45 am (UTC)
I'll have to try this. What's the harm in leaving the mustard out though?
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[info]eagle_bird wrote:
Jun. 19th, 2009 02:45 am (UTC)
also, yellow as in like, the stuff you put on hamburger and hotdogs in the bottle stuff, or special mustard? idk wot si mustard
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[info]saoirsegryph wrote:
Jun. 19th, 2009 02:49 am (UTC)
I just used the regular yellow mustard like for hot dogs 'n burgers, since that's what he have on hand. I imagine dijon mustard would be delicious.

The mustard gives it a good tang, I think. I dunno, it just sounded like a good idea when I was preparing the meat.

I imagine it would still taste good without the mustard. So if you don't like mustard, don't use it.
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[info]eagle_bird wrote:
Jun. 19th, 2009 02:52 am (UTC)
Does it make the broth taste like mustard, or just tangy? (Or do you know?) I'm trying to think of what else might do well, and when you said 'tangy', I thought some A1 or Worcester might do well too.
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[info]saoirsegryph wrote:
Jun. 19th, 2009 02:57 am (UTC)
The broth tasted a bit lemony, actually, because of the lemon juice. Very interesting; made it quite savory. Not much of a mustardy taste. I didn't slather the roast with mustard, just gave it a thin coating.

Pretty much I wanted to avoid making it taste sweet because that wasn't what I was in the mood for. Otherwise, I would have dumped barbecue sauce on it (but tomorrow I might shred what we have leftover from tonight and have bbq beef sammiches).
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[info]eagle_bird wrote:
Jun. 19th, 2009 02:59 am (UTC)
Ah, I see.
I've never cooked before, and I figure this would be simple enough to start out with.
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[info]saoirsegryph wrote:
Jun. 19th, 2009 03:02 am (UTC)
It's pretty easy. Go ahead and use A1 or whatever sauce tickles your fancy. Roast beef itself is pretty plain, which is the great part, because it's up to you to spice it up however you like.
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[info]saoirsegryph wrote:
Jun. 19th, 2009 03:05 am (UTC)
Also I rarely ever cooked before moving out.

I just throw stuff together and it's usually pretty decent. I've gotten better with my experiments as I cook more.

Also I used to watch (and, sometimes, help) my mom cook. She's a traditional homemaker who cooks and cleans and all that and I will gorge myself on her food at any opportunity now.
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[info]eagle_bird wrote:
Jun. 19th, 2009 03:07 am (UTC)
Gotcha, and yeah, it seems like roast beef is pretty generic universal beef filler that's not JUST beef filler!

"I Can't Believe It's not Beef!"
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[info]kellerbeth wrote:
Jun. 19th, 2009 03:48 am (UTC)
Yummy!
Nom nom nom!!!
It sounds better than my roast! I hadn't thought of seasoning the meat the night before. I'm going to have to do that next time I make a roast!
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( 10 comments — Leave a comment )