MsTioga's Roast Beast!

A roast that you will die for!

Hey guys, become a chef!

Hello Everybody!

I am Ms. Tioga. I am so pleased to meet you! I hate to brag, but I am a wonderful cook. There is no better RV in the World who is able to cook as good as I, and I am very fast too. It only takes me about 15 minutes to whip out a wonderful supper. More about that later, OK?

Now gather close. Although I weigh almost seven tons, I have a very small voice.

Today we are going to make Roast Beast. Many call it Roast Beef, but that has no pizaaz, right? Also, we love Dr. Seuss! We start with about a 2 to 3 lb piece of beef brisket. However, it does not matter what cut, because after we finish it, no matter what cut, it will be fall apart in your mouth tender. Guaranteed! You should have lines of fat running thru the cut, however. Brisket, chuck roast, cross rib, pot roast. Buy the cheapest cut of meat you are able to buy. We even bought a large steak once, that was marked down because of the date code ($1.50/lb-not bad huh?)

Clean your cut of meat under the faucet, and season it. We love to use "Lawry's Garlic Salt with Parsley." Place the seasoned roast in a 2-3 quart covered casserole dish. We bought ours from Martha Stewart at K-Mart. It is a lovely mint green glass. BTW, we love Martha, and think what they are doing to her is just terrible.

Add water to the casserole dish until the roast is 1/2 covered. Add the seasoning that you like, but not too much now. In a few hours, you will taste the water and add more seasoning to taste. Set your oven to 200F. Figure that a 2 lb. roast will take about 5 hours to finish. Check your roast after two hours, to make sure that the water is still 1/2 way up the roast. Also, test the gravy water now, and season it to your taste.

It will be very easy for you to tell when your roast is finished. A roast that is all done, cuts so easy that you would not believe. I push my pointy knife into the roast, and if it does not go in easily, it needs at least another hour. After about five hours, cut off a taster. It should almost fall apart, but not quite. Taste it! Is it to die for, hmmmm? Then it is done!

We on the TiogaRV Team, let the roast cool down on the stove top, and then put it into Mr. Dometic for the nite. In the morning, we take off all of the fat that rises to to the top of the gravy. Then we cut our roast into meal size portions, and freeze them for later use. We freeze the gravy too, and defrost a portion with the gravy the nite before we are to eat it.

You are no doubt asking yourself, "What about the veggies? The potatoes, the onions the carrots?" Don't worry about that, darlings. We have not forgotten about the veggies! You silly thing you!

We will write about that a little later, OK?

Bye for now,
Ms. Tioga

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