Ingredients
- 1 beef bouillon cube dissolved in
- 1/2 savory (ground)
- 1,400 gr beef blade
- 240 ml boiling water
- 20 gr mushrooms
- 6 gr salt
- 1 gr pepper
- 1 gr marjoram (ground)
- 1 gr 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 2.5 hrs or until the meat thermometer reaches 70ºC 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.
