A Bite About Roast Beef

Summer is quickly turning to fall and I am starting to think about harvest type recipes.  When the weather turns chill we tend to eat more roast beef at our house.

Roasts are tougher cuts of beef that usually come from the chuck or round of the animal.  The chuck (shoulder) is made up of a lot of small muscles while the round is made up of big muscles.  Both sets of muscles are what make cattle mobile and get a lot of use.

Picture Source: http://en.wikipedia.org/wiki/Pot_roast_(beef)

Slow cooking these cuts with liquid (also known as braising) breaks down connective tissue making the meat tender and succulent.  I like to have my meat sitting in beef broth to enhance the beefy flavor of the roast.  I cook it low (heat) and slow (time).  Roasts are easy to prepare, just season to your liking.  Stick it in the oven before work and forget about it until supper time.

1 pound Roast Beef

1/4 C. Dill Hamburger Pickles

3/4 C. Miracle Whip

1/8 C.  Pickle Juice

1/2 tsp. Onion Powder

1/2 tsp. Celery Salt

1/2 tsp. Accent (optional)

1/4 tsp. Garlic Powder

1/4 tsp. Salt

1/8 tsp. Black Pepper

Put all ingredients in the food processor and mince until evenly chopped.  Adjust ingredient amounts to your personal preference.

Beef roasts are a convenient, low maintenance, tasty way to feed the family during a busy work week and there are many ways to enjoy the leftovers.

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3 Responses to A Bite About Roast Beef

  1. Candy C. says:

    Beef salad, what a GREAT idea! We love chicken salad, ham salad, etc…gonna have to try this too! Thanks! 🙂

    • Robyn says:

      Candy, glad you like the idea and enjoy the sandwich. I tried to leave a comment on your blog and it didn’t post. Sounds like you had a successful day at the Farmer’s Market.

  2. Elise says:

    This sounds good. I will have to try this sometime, I’m all ways looking for different ways to use up left over roast.

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