Yield: 1 Servings
|1 \N||Shoulder or minute steak roast, Any size|
|2 \N||Garlic cloves (up to 3)|
|\N \N||Freshly ground Pepper, to taste|
|1 \N||Sliced onions (up to 2)|
A day before roasting (or longer if convenient) wipe the roast and put garlic slivers in slits all over the roast. Also rub the outside with garlic and the pepper. Put in a bowl surrounded by the onion slices and refrigerate covered(If not your refrigerator will smell to hight heaven) The day you are cooking it: Take the roast out of the refrigerator and let it come to room temperature. (be careful of this if you live in a hot climate or it is summer up north) Preheat the oven to 450 Degrees F.
Put the roast and onions,(add more if you like) into an uncovered roasting pan and put it in the preheated oven. After 15 minutes turn the oven down to 350 degrees F and roast 15-20 minutes a pound depending on your taste.
The minute steak roast, being long and skinny, needs less time than the broad shoulder roast. Use a meat thermometer to test doneness. Do not over cook. If some in you family like well done and some rare, give the outer slices to the well doners and the center slices to the rarers. When it is done, put it on a platter and let the juices regroup before slicing.
deglaze the pan with wine, water or beef broth, making sure to scrape all the goodies. Adjust seasonings. I often add some powdered onion in place of salt to bake a good gravy. You won't have a lot of gravy, but ,in the words of Spencer Tracy about Katherine Hepburn, what you have is churce(chioce).
This is truely my favorite dinner and I usually serve it when one of my children comes to visit after a long while away. I usually use the shoulder roast, as it is less expensive. Posted to JEWISH-FOOD digest V97 #034 by "W. Baker" <wbaker@...> on Feb 28, 1997.