I like Sirloin Tip roast best,
but any beef roast will do.
As with most all of the meat I cook,
I use very simple Spices.
For the Roast, I use:
Garlic ~ fresh or powdered
Onion ~ diced or little strips
Water ~ about 1 cup
Roasting pan or dish
Puncture the Roast all over, place some cloves of Garlic in a few. Throw the Onions and rest of the Garlic into the pan,
add the water, cover with Tin Foil.
I cook my Roast on a low temperature,
around *250/300 degrees
for approximately 45 mins to an hour.
Adjust yours to the size of your roast
and the temperature of your oven.
Take the Tin Foil off
and turn temperature up to around *350,
finish cooking for another 30 ~ 40 minutes,
basting a couple of times.
Test the Roast.
I cut the center to see, and go from there.
We like med!rare at our humble abode.
Yams ~ I just opened the can, put in pot, added a touch of salt,
a sprinkle of sugar and cooked on a low heat til heated through.
Peas ~ a couple of pieces of butter;
cook til heated through.
Rice ~ long grain.
Cooked for about 20 mins and then allowed
to "steam" with towel placed on top
MAKE SURE BURNER IS OFF!!!!!
the Broth & Drippings from the actual meat.