• For eating hot, a more marbled roast will be less dry.
• For cutting cold, a sirloin tip is a good choice because it will not fall apart as much
• If your roast looks very lean, you might lay a piece of suet on top of it while roasting for a more juciy flavour

• An average size serving is 1/2lb of boneless meat per person.
• For poultry or other bone-in meat, figure about 1lb per person.

• Don’t crowd the roast. There should be at least 1″ of air space on all sides.
• Enamel, glass or crockery will bake faster and more evenly  than stainless steel

• Dry Onion soup mix is ideal: the flavor is complete, even for delicious gravy. Sprinkle liberally on all sides.
• Or, you may use one more of these:
  • salt and pepper
  • chopped or sliced onion
  • sliced or minced garlic
  • bay leaves
  • seasoned salt of your choice
  • oregano, basil or parsley
  • barbecue sauce
  • cream of mushroom soup

The possibilities are endless!

Be generous with your seasonings for a more robust flavor. If you add potatoes to roast with the meat. remember that potatoes will absorb much of the flavor of the spices

For Oven Roasting:

• Place the roast in your pan, and add the seasonings
• Add water to about 1″ to 1.5″ deep, cover with a tight lid or foil
• Please roast in oven and bake for 30-40 minutes at 400*F or until you can tell the liquid is boiling
• Adjust heat to 325*F and bake slowly for 30-40 minutes per pound

Note: these times are a well-done roast, not rare

• After baking, remove roast from oven and allow to rest in the juices for 15 minutes. It will be easier to slice.
• It gravy is desired, remove the meat from the broth, strain and thicken the juices

For Post Roasts:

• Brown on all sides in a little hot oil, in a pot that is deeper than the roast high.
• Add seasonings of your choice
• Add water to about 3″ deep.
• Cover with tight lid
• Bring to a boil, then turn to “low” and simmer 45-60 minutes per pound, or until tender.

For Slow-Cookers:

• Place in the crock of the slow cooker.
• Add seasonings of your choice. If necessary, turn meat so that seasonings coat all sides.
• Add about 1 cup of water, and replaced lid onto slow-cooker.
• Turn to high and bring to a boil
• Turn to low for 8-10 hours or until tender.