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Flashback Friday ~ Baron of Beef



This year we are in the middle of renovations in our kitchen.  So I quickly made this baron of beef dish, before my appliances were removed, knowing that I would have the perfect leftovers for the following week. All I needed to do was to warm up the dish in my microwave.   Little did I know that we would be off skiing and it became the perfect supper to serve to the family when we all arrived home to my daughter's house.  If you check back you can see that this has always been a favorite over the past years.

Baron of Beef
  • Sirloin Tip Roast
  • 3-5 pounds
  • dry mustard
  • 1 package dry onion soup mix
  1. Rub with dry mustard/onion soup mix
  2. Put it in the oven to roast and add some water
  3. Roast approximately 2 1/2 hours. (depending on the size)
  4. When the meat has cooled, slice it very thin and layer it in the same roasting pan.

Sauce
  • 1 cup ketchup
  • 1 tablespoon Worcester sauce
  • 1/4 cup vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon celery salt
  • 1 clove garlic
  • 1 tablespoon minced onions
  • 2 tablespoons soya sauce  
  1. Blend these items together in a small bowl.
  2. Layer this sauce over the meat.
  3. Cook for 1 hour in the oven at 350° F
Tip:  When the roast is finished cooking, I leave it in the roasting pan to cool.  Then I take it out to slice thin and put it right back into the roasting pan so that all the juices can be mixed together which gives that added flavor.

9 comments:

  1. I love to know how others plan ahead and this is such a great dish for that. I'm sure it makes yummy sandwiches. Glad you almost have your kitchen back by now.

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  2. By any chance did you slice the meat with an electric knife? I always have trouble getting the slices thin, without the meat falling apart. I'm wondering if an electric knife would make it easier.

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    Replies
    1. In the past I have used an electric knife or I have a Braun meat slicer.
      But this time I sharpened my favorite knife and used it.
      So whether its thinner or thicker, it hardly matters as much as the robust flavors of the meat.

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    2. I find it so much easier to slice once it's cooled, and for this recipe you can allow time for that.

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  3. Oh I will be trying this one for sure. B

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  4. Yum, yum! Do you serve mashed potatoes or noodles with this roast?
    Can't wait to fix this .

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  5. I serve it in a bun...but you can do all sorts of things. Why not serve mashed potatoes. That's the beauty of this dish, you can serve it in many ways. There's not set rules.

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  6. About how much dry mustard do you use?

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  7. That’s a good question.. will depend on how big your roast is.
    I’d say to start with 1 tabkespoon. I just rub the mustard with the soup mix together.

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