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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 12 |
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This is probably the BEST Hot Beefs EVER!!! I got this recipe several years ago, from my wife's best friend, who has since passed away, due to breast cancer. She was an EXCELLANT cook & this recipe is named in her honor. I usually start this the night before on a Friday or Saturday night & the house smells SOOOOOOOOOOOO good in the morning!!! Ingredients:
4 lbs beef chuck roast, boneless preferred |
2 cups hot water |
2 beef bouillon cubes |
1/2 teaspoon black pepper |
1 tablespoon brown mustard (gulden's preferred) |
1 large spanish onion, chopped (do not use sweet onion) |
1 tablespoon horseradish (do not use cream style or sauce) |
seasoned flour, for dredging |
3 tablespoons butter flavor crisco (for browning the roast) |
Directions:
1. When choosing a roast, use the cheaper cut such as a chuck roast that has some nice marbling - marbling adds flavor.
2. Preheat oven to 250°.
3. Melt the CRISCO, over medium-high heat, in a deep heavy pan that has a cover, such as a Dutch Oven.
4. Dredge the roast in your favorite seaoned flour.
5. Brown the roast on all sides.
6. Dissolve the beef boullion cubes in the hot water & then add the brown mustard, black pepper & horseradish.
7. When roast is browned, pour off any fat,
8. Place chopped onion on top of roast & then slowly pour the boullion mixture on top of all.
9. Cover & cook in 250° oven for 8 hours or until tender. (You can cook this in a crockpot on LOW for 8 hours, but I prefer it in the oven).
10. When done, carefully remove roast to a large plate or platter.
11. Take a fork in each hand & tear apart the roast. Do this while the roast is still hot.
12. In a small bowl, dissolve 2 T. cornstarch into 2 T.of the liquid.
13. Heat remaining liquid to a low boil & slowly add the cornstarch mixture, stirring constantly until desired thickness - add 1-2 capfulls Kitchen Bouqet, if desired.
14. Stir in the shredded roast.
15. Serve hot on buns, bread or my /Mashed-Potatoes-W-Carrots-331767.
16. This also freezes very well - IF there's any leftovers!
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