INGREDIENTS

INSTRUCTIONS

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@panix.com> on
Feb 28, 1997.

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