Garlic Roast - 4, 5 or 6Qt. Roaster

4 lb english roast, lean, boneless
minced garlic
Monterey ® Steak Seasoning
kosher salt
olive oil
2 beef bouillon cubes in 2 cups water [additional amount may be needed]

Additional items:
potatoes, quartered or cubed
vegetable(s) of your choice
1 lg onion, sliced
coarse pepper
celery alt

Preheat Nesco® Roaster at 325º. Prepare bouillon and set

Garlic Roast - 4, 5 or 6Qt. Roaster

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
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.

Garlic Roast - 4, 5 or 6Qt. Roaster

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.