Ingredients
- 1 beef bouillon cube dissolved in
- 1/2 savory (ground)
- 3 lb beef blade
- 1 c boiling water
- 2 oz mushrooms
- 2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp marjoram (ground)
- 1/4 tsp rubbed
Rub surface of roast with salt and pepper. Place the roast on a rack in a shallow open pan. Insert roast meat thermometer into the center of the thickest portion. Roast in slow (325F) oven about 2 2 1/2 hrs or until the meat thermometer reaches 160F for a med done roast. Remove roast to warm platter. Serve with hot seasoned juices from pan. AU JUS: Add a small amount hot water and stir the brown bits from pan and rack into the drippings. Measure drippings. Add dissolved bouillon to bring drippings to 2 c. Pour into roasting pan. Blend in herbs and mushrooms. Simmer 5 min.
