Garlic Roast - 4, 5 or 6Qt. Roaster
4 lb english roast, lean, boneless
Monterey ® Steak Seasoning
2 beef bouillon cubes in 2 cups water [additional amount may be needed]
potatoes, quartered or cubed
vegetable(s) of your choice
1 lg onion, sliced
Preheat Nesco® Roaster at 325º. Prepare bouillon and set aside. Place roast on cutting board or appropriate work surface. Cut 1" slits across entire top of roast (approximately 16). Push as much minced garlic as you desire into each slit.
Sprinkle steak seasoning and salt on roast and "pat" onto surface of steak. [Specific measurements are not given as they are adaptable to your personal tastes.] Put about 1 tbsp olive oil into large skillet and turn on medium heat. Put roast into skillet an brown on all sides.
When browned, place roast in Nesco® Roaster without rack. Pour bouillon into cookwell. Cover and cook approximately 3 hours. After 1 hour, turn heat down to 300º. CHECK LIQUID LEVEL DURING COOKING PERIOD. If needed. add more water or bouillon. Do not let it run dry.
About 1 hour before serving, add cut potatoes, carrots and any other vegetables you enjoy. Add more beef bouillon. Place onion slices on top of roast. Sprinkle pepper and celery salt over vegetables. Cover and cook 1 hour at 325º. Before serving, remove meat from roaster and let set for 10 minutes before carving. After meal is completed, put leftovers back in cookwell, refrigerate and when ready to use add more water and/or beef bouillon. Then place cookwell in roaster and heat at 300ºF until warm again. Reheats well.
Note: Once I began cooking my roast this way, my family never wanted it any other way again!
Hint: Do not set roast on rack as it will tend to get too dry.
Submitted by our 2010 Roaster Recipe Contest Winner, Christie Maclin, Tulsa, OK.