Beef Roast
Beef roast
Olive oil
Salt
Coarse ground black pepper
Garlic powder
Powdered mustard
Ginger
Parsley flakes
Pat the roast beef dry. Rub with olive oil. Combine remaining ingredients in any proportion desired and sprinkle all over roast. Take the back of a spoon and rub in very well all over. Cover and refrigerate overnight. Cook by any method preferred.
My Notes: This came from a supervisor at work in the 1960's. She brought it to a potluck and I asked her for the recipe. Very easy but you need to plan ahead to allow it to rest in the refrigerator overnight. Any type of roast will do; she used a rump roast; I prefer a round roast because it is less fatty. She baked hers in the oven and I have done that but switched to the crockpot when they came on the market.
To freeze: Divide into serving size portions, place in sandwich size zipper bags, and freeze on baking sheets. When solid, place in large Ziploc freezer bags, label, and return to freezer.
To serve: Place in microwave-safe container and heat on High until heated through.
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