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All American Roast Beef

Reviewed: Dec. 12, 2010
This is a very simple and good recipe. GRRRR. For those who say you must cook moist, or that this is dry, then I feel sorry that you have never experienced real roast beef. Ladies and gentlemen, there are (at a minimum) two distinctly different ways of cooking a beef roast and (surprise!) they come out differently and are used for different purposes. First, "Roast Beef" (this recipe) and second "Pot Roast." If your mother did not make the distinction clear, or did not know herself, I will clarify. --------- Roast beef is cooked dry. This is what you are served at the buffet where the chef cuts thin slices for you, plates, and ladles on some juice. This is what you need to make Roast Beef Manhattan. This is what you need for a French Dip. This, (with more seasonings and a few post-roasting steps) is the start of "Italian Beef 'sangwich'." ---------- OTOH, Pot roast is cooked moist, in a pot. The pot may be in the oven, on the stove, or a slow cooker. Vegetables, typically carrots and potatoes, frequently some onion, are cooked in water, broth, or tomato sauce. This produces a "one pot meal" and is often passed on a platter. Each diner takes vegetables and a chunk of coarsely cut meat. The moist heat causes the meat to be very tender (yet because of large cut may be fibrous), pieces may be pulled off with the fork and a knife is often not needed.
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