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Note: If you have small children, you may omit the ro-tel tomatoes. In a 12-14 quart roaster or Dutch
Oven mix all the ingredients except the roast, and garlic, adding water until it is of the consistency
you like your gravy to be. Then, take a knife and cut some deep slits in the roast, and punch the garlic
cloves in them. Set the roast in the gravy mix and spoon some of it over the top. Put the lid on the roaster
or Dutch Oven, and place in 350 degree oven for 1.5 hours. Remove, turn the roast, and cook for 1 hour.
The roast is now a medium rare. Slice across the grain in about 1/4 inch slices, place back in the gravy,
cover, and
cook 45 minutes to 1 hour. If, you are baking potatoes at the same time, wash, wrap in foil and place
in the oven when you turn the roast, and they
will be done when the roast is done. Note: this is for the large baking potato, and will have to be adjusted
for smaller potatoes. Remember, this is a NEVER FAIL RECIPE. 103 - 12-22-2002
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