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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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We served a ton of these every week. Slice thin, serve on crusty French rolls with home made or canned beef stock for dipping Ingredients:
4 -5 lbs chuck roast or 4 -5 lbs top round beef |
1/3 cup chopped garlic |
1 bunch fresh parsley |
1 tablespoon salt |
1 tablespoon black pepper |
Directions:
1. Preheat oven to 450.
2. Make 8 slits in top of meat, 2 deep, stuff holes with the garlic and parsley Season top of beef with s&p.
3. Roast, uncovered for 30 minutes.
4. Lower temp to 250.
5. Cook for approx 2 more hours, or until internal temp reaches 150.
6. Remove from oven and let rest for 20 minutes.
7. Thinly slice against the grain.
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