When shopping for a roast, look for one that is not too big, sort of shaped like a loaf. It should be lean and look like it would slice nicely. (Imagine slicing it like a loaf of bread) It’s okay if it has fat along one side, but it doesn’t have to. Boneless top sirloin, inside round roast and cross rib roasts are good. A 3 lb roast will serve 6 – 8 people. It’s also great as a left over.
- 3 lb roast beef
- Lawrys seasoning salt
- 2 – 3 garlic cloves
- 1 can cream of mushroom soup
- 1 can sliced mushrooms
Make ahead Method: (On the morning of or day before serving)
- Season roast with Lawrys seasoning salt.
- Place roast in a roasting pan that has been sprayed with Pam.
- Bake uncovered at 350F for ½ an hour.
- Take roaster out of oven and place a couple of cloves of garlic under the twine or on top.
- Cover with lid, turn oven down to 300F and continue baking for another 1 ½ hours.
- Cool completely. (You can leave it in the roaster and put it in the fridge after 1 hour.)
- Once, roast is cooled, slice it as thinly as possible, using a sharp knife.
- Put your roaster with the drippings from the roast on medium heat on the stove. Stir in 1 can cream of mushroom soup and 1 can sliced mushrooms. Stir until it cooks. Taste for flavor - if it's too salty, shake up 1-2 Tbsp flour and 1 + cup water in a closed container and add, according to taste.
- Using a large lifter, add the sliced meat to the gravy, leaving it sort of intact. Scoop some of the gravy on top of the meat.
- You can now re-heat it in the oven right away for 15 min or refrigerate it and re-heat it the next day for about ½ hour, during which time you cook and mash the potatoes.
When it’s time to serve, lift it out with a large lifter to put on a serving platter. Pour a bit of gravy on the meat and the rest into a gravy bowl.