Thanks to all of you for your suggestions and ideas. It was helpful in
what I ended up doing. This is what I used:

1 3.87 lb. boneless beef chuck shouldeer roast (cross rib)
1 envelope Lipton Beefy Onion Soup Mix
1 bay leaf
1/2 teaspoon granulated garlic
1/2 teaspoon whole peppercorns
Worcestershire Sauce
Soy Sauce

I must explain that David will not eat anything that has bits of onion or
other "foreign substances" in it. Because of that, I put the soup mix,
crumbled bay leaf, garlic, and peppercorns into my spice mill and
pulverized it into a fine powder.

I rubbed the powder into all sides of the roast and placed the roast on a
large double-thickness of foil. I sprinkled the Worcestershire and soy
sauces over the meat and tightly sealed the foil into a package.

The package went into a baking pan and into a 225° F. oven for 9 hours.

The result was melt in your mouth beef that had a simple but delicious
flavor. There was enough liquid produced from cooking to use as a base for
gravy.

--
Wayne Boatwright o¿o
____________________

BIOYA

The result was melt in your mouth beef that had a simple but delicious
flavor. There was enough liquid produced from cooking to use as a base for
gravy.

It's all about the results Wayne... glad to hear you enjoyed it. Kev

Wayne Boatwright wrote on 28 Jan 2006 in rec.food.cooking

Thanks to all of you for your suggestions and ideas. It was helpful
in what I ended up doing. This is what I used:

1 3.87 lb. boneless beef chuck shouldeer roast (cross rib)
1 envelope Lipton Beefy Onion Soup Mix
1 bay leaf
1/2 teaspoon granulated garlic
1/2 teaspoon whole peppercorns
Worcestershire Sauce
Soy Sauce

I must explain that David will not eat anything that has bits of onion
or other "foreign substances" in it. Because of that, I put the soup
mix, crumbled bay leaf, garlic, and peppercorns into my spice mill and
pulverized it into a fine powder.

I rubbed the powder into all sides of the roast and placed the roast
on a large double-thickness of foil. I sprinkled the Worcestershire
and soy sauces over the meat and tightly sealed the foil into a
package.

The package went into a baking pan and into a 225° F. oven for 9
hours.

The result was melt in your mouth beef that had a simple but delicious
flavor. There was enough liquid produced from cooking to use as a
base for gravy.


Sounds like a type of swiss steaks, except tomatoes are also used in
swiss steak usually.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sat 28 Jan 2006 02:18:58p, Thus Spake Zarathustra, or was it kevnbro?

The result was melt in your mouth beef that had a simple but delicious
flavor. There was enough liquid produced from cooking to use as a base for
gravy.

It's all about the results Wayne... glad to hear you enjoyed it. Kev


You're right, Kev. Thanks!

--
Wayne Boatwright o¿o
____________________

BIOYA

Janet Bostwick wrote on 28 Jan 2006 in rec.food.cooking


"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
snip
I rubbed the powder into all sides of the roast and placed the roast
on a large double-thickness of foil. I sprinkled the Worcestershire
and soy sauces over the meat and tightly sealed the foil into a
package.

The package went into a baking pan and into a 225° F. oven for 9
hours.
snip
Wayne Boatwright o¿o

That was Sunday roast. Mother put it in the foil when she got up in
the morning and it was ready when we came home from church. The
package of onion soup mix is mandatory. ;o)
Janet




Some celery seed and or chipotle might be nice as well.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Sat 28 Jan 2006 02:45:46p, Thus Spake Zarathustra, or was it Janet
Bostwick?


"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
snip
I rubbed the powder into all sides of the roast and placed the roast on
a large double-thickness of foil. I sprinkled the Worcestershire and
soy sauces over the meat and tightly sealed the foil into a package.

The package went into a baking pan and into a 225° F. oven for 9 hours.
snip
Wayne Boatwright o¿o

That was Sunday roast. Mother put it in the foil when she got up in the
morning and it was ready when we came home from church. The package of
onion soup mix is mandatory. ;o)
Janet

Did you like it?

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sat 28 Jan 2006 02:49:52p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

Janet Bostwick wrote on 28 Jan 2006 in rec.food.cooking


"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19... snip
I rubbed the powder into all sides of the roast and placed the roast
on a large double-thickness of foil. I sprinkled the Worcestershire
and soy sauces over the meat and tightly sealed the foil into a
package.

The package went into a baking pan and into a 225° F. oven for 9
hours.
snip
Wayne Boatwright o¿o

That was Sunday roast. Mother put it in the foil when she got up in
the morning and it was ready when we came home from church. The
package of onion soup mix is mandatory. ;o)
Janet




Some celery seed and or chipotle might be nice as well.

I didn't think of the celery seed, but that would have been good. I might
try something like the chipotle another time. I didn't want that much
added flavor this time around.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote

The result was melt in your mouth beef that had a simple but delicious
flavor. There was enough liquid produced from cooking to use as a base
for
gravy.

That sounds delicious. And it sounds like pot roast.

nancy

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
snip
That was Sunday roast. Mother put it in the foil when she got up in the
morning and it was ready when we came home from church. The package of
onion soup mix is mandatory. ;o)
Janet

Did you like it?

--
Wayne Boatwright o¿o

Yeah, it was o.k. But Sunday dinner didn't vary much in those days.
Previous to the invention of foil for home use we used to have roast chicken
with chicken soup or a veal/pork roast combo, but the time-saving
intervention of foil and onion soup mix meant we pretty much had the same
thing every Sunday. Except when there were celebrations during the
spring/summer. . .first communion, confirmation, anniversaries, birthdays.
Those were celebrated with a "Fry" -- Wisconsinese for doing bratwurst and
hamburgers over charcoal outdoors.
Janet

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19.

Snipped recipe, which has been forwarded to my mailbox...
...
I must explain that David will not eat anything that has bits of onion or
other "foreign substances" in it. Because of that, I put the soup mix,
crumbled bay leaf, garlic, and peppercorns into my spice mill and
pulverized it into a fine powder.

Wayne, this sounds really good...and your David and my David seem to have a
*lot* in common - no 'icky' things in my David's food please! Sometimes
makes it hard to cook, doesn't it?

Anyway, thanks for sharing - and you've given me an idea for something to
make that we'll both enjoy!

Lisa Ann

On Sat 28 Jan 2006 03:12:08p, Thus Spake Zarathustra, or was it Nancy Young?


"Wayne Boatwright" wayneboatwright_at_gmail.com wrote

The result was melt in your mouth beef that had a simple but delicious
flavor. There was enough liquid produced from cooking to use as a base
for gravy.

That sounds delicious. And it sounds like pot roast.

You're right, it's a lot like pot roast, without all the vegetables. Very
tasty. I wanted to eliminate the carbs/starches from the root vegetables I
would normally use, and just concentrate on the meat.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sat 28 Jan 2006 03:20:14p, Thus Spake Zarathustra, or was it Janet
Bostwick?


"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
snip
That was Sunday roast. Mother put it in the foil when she got up in
the morning and it was ready when we came home from church. The
package of onion soup mix is mandatory. ;o)
Janet

Did you like it?

--
Wayne Boatwright o¿o

Yeah, it was o.k. But Sunday dinner didn't vary much in those days.
Previous to the invention of foil for home use we used to have roast
chicken with chicken soup or a veal/pork roast combo, but the
time-saving intervention of foil and onion soup mix meant we pretty much
had the same thing every Sunday. Except when there were celebrations
during the spring/summer. . .first communion, confirmation,
anniversaries, birthdays. Those were celebrated with a "Fry" --
Wisconsinese for doing bratwurst and hamburgers over charcoal outdoors.
Janet

Yes, I thing almost anything can become boring with constant repetition.
My mom rarely repeated the same meal for Sunday dinner more often than once
every month or so. I always looked forward to that meal except when it was
liver and onions. I didn't care that much for it then, but I love it now.

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sat 28 Jan 2006 03:21:11p, Thus Spake Zarathustra, or was it Lisa Ann?

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19.

Snipped recipe, which has been forwarded to my mailbox...
..
I must explain that David will not eat anything that has bits of onion
or other "foreign substances" in it. Because of that, I put the soup
mix, crumbled bay leaf, garlic, and peppercorns into my spice mill and
pulverized it into a fine powder.

Wayne, this sounds really good...and your David and my David seem to
have a *lot* in common - no 'icky' things in my David's food please!
Sometimes makes it hard to cook, doesn't it?

Thanks, Lisa. Yes, it can be a challenge. Even when I make something as
simple as spaghetti sauce, I have to puree the cooked onions and garlic,
and even the tomatoes. At least he likes the flavor of all those things.

Anyway, thanks for sharing - and you've given me an idea for something
to make that we'll both enjoy!

I hope you like it!

--
Wayne Boatwright o¿o
____________________

BIOYA

"Wayne Boatwright" wayneboatwright_at_gmail.com wrote in message
28.19...
Thanks to all of you for your suggestions and ideas. It was helpful in
what I ended up doing. This is what I used:

1 3.87 lb. boneless beef chuck shouldeer roast (cross rib)
1 envelope Lipton Beefy Onion Soup Mix
1 bay leaf
1/2 teaspoon granulated garlic
1/2 teaspoon whole peppercorns
Worcestershire Sauce
Soy Sauce

I must explain that David will not eat anything that has bits of onion or
other "foreign substances" in it. Because of that, I put the soup mix,
crumbled bay leaf, garlic, and peppercorns into my spice mill and
pulverized it into a fine powder.

I rubbed the powder into all sides of the roast and placed the roast on a
large double-thickness of foil. I sprinkled the Worcestershire and soy
sauces over the meat and tightly sealed the foil into a package.

The package went into a baking pan and into a 225° F. oven for 9 hours.

The result was melt in your mouth beef that had a simple but delicious
flavor. There was enough liquid produced from cooking to use as a base
for
gravy.

--
Wayne Boatwright o¿o

Wow that sounds really good. Thanks for sharing.

Lynne

"Wayne Boatwright"
snip
Yes, I thing almost anything can become boring with constant repetition.
My mom rarely repeated the same meal for Sunday dinner more often than
once
every month or so. I always looked forward to that meal except when it
was
liver and onions. I didn't care that much for it then, but I love it now.

--
Wayne Boatwright o¿o

I know why she did it. She worked all week, came home at noon and made
lunch then went back to work and made dinner after work. Anything that gave
her a break at weekend was welcome. She did all right by us.
Janet