Growing up it was on Sundays we would enjoy a Roast Beef. As an adult, I make these on long weekends during the cooler months. There is just something about having a marvelous hearty roast to serve for dinner. These are quite uncomplicated to make. Often I have put these in a crock pot, but there is something about a slow roasted roast beef that is so hard to resist.

First prepare your meal :

Marinades are a great way to add extra flavor to your beef before grilling or cooking meat any number of ways. They can even tenderize it in some cases. Tender beef is cute such as T-bone, top loin, tenderloin, rib eye, top sirloin and chuck eye can be marinated for as little as 15 minutes, or up to 2 hours for great results. Less tender cuts should stay in  marinate about six hours, or even overnight. The Colorado Beef Council says that if you want the marinade to tenderize your meat, it reposeful to have an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.”

Use enough marinade to coat the beef you will be cooking. Keep  the marinating meat in the refrigerator as a covered, non-reactive container, either food-safe plastic or glass. Discard any marinade that was used for the meat. If you want to save some to use as a sauce later, reserve it beforehand.

Marinate beef:

  • 1/4 cup chopped fresh parsley
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon cracked mixed peppercorns (black, white, green and pink) or cracked black pepper
  • 2 large cloves garlic, minced
  • 1 teaspoon salt
  • Combine all ingredients in small bowl.

 Line a 9-by 13- by 2-inch pan or your oven’s broiler pan with a sheet of heavy-duty aluminum foil large enough to fully wrap the roast. The shiny side of the foil should be up. Spread the onion slices over the top of the roast and pour the vinegar around it. Bring the ends of the foil together and fold several times, and then fold the ends together to completely prepare the roast. Pour about 1 inch of water into the pan around the foil-wrapped roast. Bake until the meat is fork tender and brown, 3 to 4 hours. Check level of the water in the pan regularly during cooking and replenish it if necessary. If any juice seeps from the foil seals during roasting, save it to use in making the gravy.

You can add other ingredients, such as potatoes and herbs, along with the vegetables and roast. Herbs and arrange around the roast. You can use whole small potatoes or quartered large potatoes. Cover the pan with a lid or tent with foil and place into the oven. The cover allows the meat to remain moist while cooking.

Remove the pan from the oven and covered  it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Serve with good red wine and fresh salad.

                                                                    Enjoy in your meal!!!!!

  • 1 (7- to 9-pound) bone-in pork butt
  • 1 large yellow onion, chopped
  • 1 jalapeno pepper,
  • 1/4 cup chopped fresh oregano
  • 1 1/2 tablespoons  cumin
  • 1 1/2 teaspoons chipotle chile
  •  salt and   black pepper
  • 1 1/2 tablespoons apple cider vinegar
  • 1/4 cup good olive oil