Pot Roast of Beef - overnight

I cook my pot roast beef overnight, at a very low heat. This gets me a very very tender not stringy moist beef roast, that I can count on being able to eat.

I put it in the fridge when I am getting Breakfast, then slice it (it slices beautifully, no jagged edges or hunks) and skim the fat off while it is cold, then reheat the sliced beef in the juice in the microwave (about 10 miinutes for all of it).

I've taken it to potlucks and been asked how I did it, and other people have adopted it as their favorite way to cook beef too. There is that moment when you slide the roast in for the first time and wonder if you just wasted a good beef roast....that's the only downside.

I get a pot roast that is 2 -3 lbs, and not fatty .... the kind that looks great but you just know is going to be tough and dry. Chuck is good too. I started out with it, but now I trust the method to handle rump roast....whatever there is. Pork, too.

I have a covered casserole that it fits into (or use foil for a cover if it is too big) and I season the beef with freshly ground pepper (but you can season it your way). No water; no liquids.

Preheat the oven to 175. Cook, covered, for 7 - 9 hours. It will come out with its own juices about half way up, at least in my pan. After you've had pot roast for dinner, and maybe lunch, the leftover beef and juice make the basis for a wonderful vegetable beef Soup.

Enjoy! :hungry: