I love to put a roast in the oven before I go to bed and let it cook overnight on about 200 degrees.  I often put a frozen roast (London Broil or Rump Roast) with an inch of water in the pan and cover with aluminum foil.  Add spices of your choice…I use Nature’s Seasoning, garlic salt and beef bouillon and Worcheshire Sauce.  The roast is fall-apart tender.

Let the roast cool and refrigerate until dinner.  I add potatoes and onions and carrots and then put it back in the oven for another hour or so.

Well, my husband is a potato-eating man and I end up with a lot more meat leftover than potatoes.  So, I wash a couple of potatoes, poke holes in them and microwave them.  After quartering the potatoes, I drop the potatoes in the broth and meat to flavor while cooking.  Also, I reheat my roast in a skillet on top of the stove, often slicing the roast into smaller pieces to make it reheat faster.

If you are short on broth,  just add a couple beef bouillon cubes and some water.  And if you like it thicker than the au juis like gravy, add a mixture of one heaping tablespoon of flour to a cup of cold water that has been stirred well.   Upon heating, it will thicken.