Tender Beef Roast from Best Restaurant in US

This recipe for a beef roast will make you the family chef at every get together. When done, it is very tender and tasty.

This roast only requires medium preparation and minimal observation. When done, the roast can be cut with the side of a fork!

Ingredients: 

• 1 Beef roast (about 2 - 3 pounds)
• 6 - 7 cloves of garlic, peeled and sliced lengthwise. You are creating garlic 'spikes.'
• Lawry's seasoning salt
• Black pepper
• Garlic Salt
• Powdered Cayenne Pepper
• 1/2 of a medium onion - diced
• 1/2 of one celery stalk - diced.
• 2 tablespoons of minced garlic
• Vegetable cooking oil or olive oil
• White flour.

Secret Ingredients: 

• Mojo marinade
• Powdered sage

Preparation:

Prepare the meat by poking the roast with a fork all over the top, bottom and sides. Follow this by using a sharp, pointed knife and poking one hole every square 2 inches or so including the sides of the meat. In these holes, insert the garlic spikes. Place the roast in a shallow pan, and soak it in the mojo seasoning. Cover it with plastic wrap and place it in the refrigerator. Check on it after an hour or so and view the bottom. If it is slightly brown, turn it over and repeat.

Upon completion of this step, discard the juices and lightly rinse the roast. Pat it dry with paper towels. Season the roast on each side with a medium dusting of Lawry's seasoning salt and black pepper, and a light dusting of garlic powder. Then apply a pinch or so of the red cayenne pepper. Season all sides of the roast with these seasonings before applying a light coat of the powdered sage to the entire roast. When you are done, it should look more green than red or black. Let it sit for about 15 minutes. Cover the entire roast with flour and press it down so that the flour will not be loose on the meat.

While the meat is resting with the seasonings, pre-heat the oven to 400 degrees farenheit, and in a 8 quart pot, clarify the chopped onions, diced garlic and celery in oil. This means heat the oil and fry the vegetables so it releases their essence and juices, and they look more clear. Make sure you have enough oil to coat the entire bottom of the pot at about 3/8 of an inch.

Sear the roast on every side for about 3 or 4 minutes in the pot with the clarified onions, celery and garlic. Remove it from the stove top, take the roast out of the pot and let it rest for about 10 minutes. You may want to remove any blackened onions, garlic and celery from the pot so it will not burn upon proceeding. Place the roast back in the pot and cook uncovered in the oven for about 12 minutes at 400 degrees. Note: if there is a fatty side, place that side up in the pot. After the 12 minutes are up, remove the roast from oven and let it rest while reducing the oven heat to 350 degrees. Cover the pot with a tight lid and place it back in the oven to cook for about 37 minutes a pound.

When done, let it rest before serving.

This recipe can be safely varied by adding red wine (I prefer Merlot) to the roast when you have it in the oven at 400 degrees.

Try it both ways. Another variation is to add chopped potatoes to the pot when it is placed in the oven at 350 degrees. By doing this, you will have your meat and potatoes done at the same time. The potatoes can be added with or without the wine variation. Feel free to try with carrots and bell peppers after you are comfortable getting it right the first time.

Enjoy!!