She can take any old tough, gnarly thing that looks like its rolled around on the grocery store floor (okay, not really, but you know what I mean) and make it the most tender, juicy piece of roast beef heaven you’ve ever tasted.
So, naturally, I had to learn her seemingly supernatural prowess.
It took a little to pry open the vault…what can I say? she just had the knack for it, she really didn’t have to think about it…
1st attempt at the roast beef private eye…ask mom direct…
‘Oh, I don’t know, I just fling it in before church, and when I come back it’s done” ….
I don’t know about you, but that euphoric experience, to that point, hadn’t happened to me…
2nd attempt… watch n learn…
Mom’s roast beef 101:
There’s a couple die-hard secrets
#1) Cook it S-L-O-W in a 250 °F oven
#2) Final internal roast temperature 150°F exactly (approx 20 min per lb – from fresh or thawed roast) – Use a meat thermometer
#3) Onion Soup Mix – sprinkle over whole roast (like a rub) prior to cooking & stick a whole, peeled onion in the pan (more if your family fights over them – to keep the peace with my hubbie’s family I must cook at least 4 onions)
#4) Once done, let it sit on the counter in the pan for approx 15 min, for the juices to re-distribute
#5) Slice very very very thin (my dad does this, with seemingly unending patience, but it’s worth it!)
Now, I know what you’re thinking. For such a ‘from scratch’ cook… why the non-food?
The answer is… Because it works! Why fix it if it ain’t broke?