Twyla Sorrells's Recipe

Gramma’s Roast Beef

Category: Meats

1 beef roast, 3-4 lbs.
Salt & Pepper
Cooking Oil (She probably used Wesson or Crisco)

Rinse meat. (Optionally, soak in cold water with a bit of salt for a half-hour or so to draw out the blood.) Cut into 1 1/2 – 2 inch cubes, keeping relatively uniform. Set aside.

Heat about 2 Tbsp oil in the bottom of a Dutch oven or heavy pot. The burner should be med-hi for best results. When hot, add the meat, stirring while it goes in to prevent sticking. Brown the outer edge of all sides of the meat. This is the optimal time for seasoning, but add and stir at the same time.

When browned, turn heat to med-lo and cover with water. Cover pan, allowing a steam escape, and simmer for at least 2 hours, adding water if needed. It’s going to look almost burnt, but it’s oh so good. Serve hot.