My mother's roast beef recipe has always been a family favorite because it puts a relatively inexpensive cut of meat on the table, tender and tasty, with very little preparation or cooking attention.
Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Place 3 or 4 patties of butter in bottom of roaster pan. Put meat in pan and put 3 or 4 patties of butter on top of meat. Bake at 350 degrees F for one hour, uncovered. Add 1 cup of water, cover and bake for 2 more hours at 250 degrees F.
-- Notes --
This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast.
For even richer and more savory pan juices, and eventually gravy, try substituting Beef Broth or Beef Consomme for the water.
For a complete meal, add your favorite vegetables (onions, potatoes, carrots, celery, mushroom, etc.) and once cooked, simply season and thicken the pan juices, and your meal is finished.
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|Serving Size: 1 Serving (342g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 536 (65%)|
|Amt Per Serving||% DV|
|Total Fat 59.6g||79 %|
|Saturated Fat 24.1g||121 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 216.5mg||67 %|
|Sodium 206.8mg||7 %|
|Potassium 843.6mg||22 %|
|Total Carbohydrate 14.5g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 14g|
|Protein 53.9g||77 %|
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Calories per serving: 825
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