Tips For Homemakers

I know there are crock pots out there and you can put a roast on before you leave for work but I think this is even easier because you do the work before you go to bed. I would always get busy in the morning and forget to put the stupid roast on anyway.

When working as a General Manager for Golden Coral, we made roasts and turkeys for Sunday lunch and we used a tall cooking oven where you could put a number of turkeys and roasts in to cook. What we did was cook them all night at l80 degrees. So from that, I decided I could do the same for my roast at home.

So, before I head for bed I put a London Broil in the oven. I spice it with worcheshire sauce, garlic salt and Nature’s Seasoning or sometimes I open a packet of Lipton’s onion dry soup mix and put on it. Then I add about an inch of water in the pan and cover with aluminum foil. Put the oven on low or around 180/200. Cook in the oven all night. The roast will be so tender. You will love it.

Then in the morning, I take it out of the refrigerator and sit it on top of the counter to let it cool for about an hour before I put it into the refrigerator. Do not leave it sitting out all day to cool.

When I get home, I put the roast in a deep frying pan on the stove and add hot water (one inch deep around roast). Cover and warm on medium/high heat. I usually let it warm up for 20 minutes or so while I finish up the rest of the dinner. I like to grill some onions in a separate pan and add to the roast while it is reheating. You could put potatoes in, too but it may take a little longer to get dinner on the table. If you cut the potatoes smaller….the meal will be ready faster.

If you like a more beefy flavor for your broth, you can add a bouillion cube or two or even a packet of au juis.

Now if you have time, you can put it back into the oven instead of on top of the stove. You can add potatoes and onions if you have an hour or so before you want to eat. I would put the oven on at least 375/400 degrees.

We seldom ever finish a roast unless we have company for dinner so I make french dip sandwiches with the rest.

I buy Italian bread/loaf and slice down the center, horizonally. I add the heated meat and grilled onions with a slice or two of provolone cheese. I then heat the sandwich open-faced in the microwave on medium until the cheese melts. It takes just a minute. I buy the little packet of au juis for dipping. Sometimes there is enough broth left over from the roast. Then I serve the sandwich with a salad and sometimes homemade french fries.