Grandma's Sunday Roast

By AzWench

"Low and slow" is the only way to go according to my great-grandmother. Her secret method is to cook the roast at a low temperature for 1 hour per pound of meat. One of my secrets for creating a delicious roast is to use an untrimmed round roast: simply ask your butcher if you're unable to find one in the meat case. The fat layer on the roast is key to its succulent flavor. The recipe will feed a large crowd and leftovers can be used throughout the week for sandwiches like my Mississippi Cheesesteak.

Ingredients

• 7 - 8 pound bottom round roast, untrimmed
• 1 tablespoon garlic salt
• 1 tablespoon kosher salt
• 2 teaspoons ground black pepper
• 2 large yellow onions, thickly sliced
• 2 cups water

Preparation

Step 1

Preheat the oven to 400 degrees.

Place the roast fat-side down in a roasting pan. Combine the garlic salt, kosher salt, and black pepper in a small bowl. Rub the seasoning over the roast. Top the roast with onion slices.

Pour the water into the bottom of the pan. Cover the roast with foil and bake for 1 hour. Reduce the oven temperature to 250 degrees. Bake until tender, 6 1/2 to 7 hours.

Remove the roast from oven. Let stand for at least 10 minutes.

Meanwhile, pour the cooking juices out of the roasting pan and skim off the liquid fat. Pour the cooking juices through a strainer into a gravy bowl.

Remove the fat layer from the roast and discard. Place the roast on a serving platter. Pull roast apart or cut into thin slices with an electric knife. Serve the roast with the cooking juices.