This recipe is really, really good. Like slap yo’ mama good. And it’s doubly good after church, with mashed potatoes or rice or noodles. Whatever you like. You will need to marinate the roast the day before. Buy a 6-8 pound piece of beef, I get whatever is on sale. Since you are marinating it, you won’t need an expensive cut because the marinade will tenderize it. Now what I do, is cut the roast in half horizontally. It will cook faster, plus there is more surface area to absorb the flavors. Combine the following ingredients for the marinade:
I cup vegetable oil
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1 Tbsp. minced garlic, or just dump some in
1/4 cup prepared mustard (this helps bind the oil and lemon juice together)
1 Tbsp. ground pepper, coarse ground is the best, and yes that is one tablespoon : )
Coat both sides of meat with the marinade and place in ziploc bag, then pour the rest of the marinade over. Seal and chill for 24-48 hours, turning occasionally. Or not, sometimes I forget.
Remove the meat and place in a roasting pan (discard the marinade). Sprinkle the roast with one chopped onion and add two cups of beef broth. Can sprinkle with creole seasoning. Cover with the lid. Bake at 325 degrees for 1 hour and 50 minutes. Or place in crockpot and cook on low for 6 hours. You could also cook it at 325 degrees while you are getting ready for church and then before you leave the house put the oven down to 275 or 250 depending on how long you will be gone : ) If you want to add carrots and potatoes, add some more beef broth and sprinkle the vegetables with salt and pepper.
Don’t be surprised if your family asks for it again the following Sunday!
And here’s one more way I save time on Sundays; I peel my potatoes on Saturday and place them in the pot covered with water. In the morning I boil them until they are soft, add butter and sour cream, salt & pepper. Put lid back on. When the butter is melted, mash and then just heat up when you are ready to eat!