I just read an article the other day that said that younger woman today don’t know how to cook a roast. If that’s true for you, I have something you might like to read.
Roast can seem intimidating but it really isn’t. Here’s what you’ll need:
A decent chuck roast, preferably boneless, around 3lbs. Should run you less than $15 if you’re shopping at Walmart. It’s one of the cheaper cuts, which is why you use it in a roast.
A roasting pan. You can get one of those cheap splatterware ones, they’re awesome. Mine’s the medium size I think. About $10, will last you forever. You don’t need one of the super expensive ones.
Broth. Swanson’s reduced sodium is the best. Get 1 beef broth, and 1 chicken broth, the 32oz size. As liquid cooks down, the salt becomes more concentrated, that’s why you want a low sodium broth.
Now, toss the roast in the pan. Douse it with some Worcestershire sauce, go ahead, be liberal. Not like half a cup liberal, but make sure the top has a nice layer.
Pour in half of each kind of broth – 2 cups beef, 2 cups chicken, and add 2 cups water to the mix*. The liquid should be roughly level with the top of the roast.
Put the lid on the roasting pan.
Put it in the oven at 325° for about 5 hours.
See how easy that was?
Now, want an easy peasy gravy to go with it?
Get a can of cream of mushroom soup. Put it in a microwave safe bowl, along with about a third of a soup can of milk or cream, and maybe a couple big spoonfuls of roast drippings. Mix. Microwave it for about 90 secs to 2 min.
You are going to be in beefy roast heaven.
Keep your unused broth in the fridge, but use it within a couple of weeks. Trust me, you’ll want another roast.
*(Alternatively, you can use the 14.5 oz cans of broth instead, and not have any left over. Still use the 2c water though!)