Roast Beef Cafeteria Style Style
- 5 pound beef roast
- 3 tbsp Dawgs Bark
- 1/4 tsp corn starch (for consistance)
- 1/4 tsp salt (to taste)
- 3 tbs butter
- 2 oz roast drippings
- ½ cup water
- 1/4 tsp pepper ((optional))
Mashed Potatoes (for one)
- 20 oz potato (='s 4 taters)
- 6 tbsp butter
- 1/4 tsp salt (to taste)
- 1/2 oz milk (for consistancy)
- Optional - Cover roast in Dawgs Bark, cover, and refrigerate overnight.
- Cover roast in Dawgs Bark, cover, and set on counter for 45 minutes away from thieving dogs…
- Preheat oven to 245
- Place roast on Pyrex or roasting pan thing. I used a Pyrex.
- Cook at 245 for 6 hours.
- Check for dark damn near black bark outer coating. The meat is hot but see if when you poke your finger into it, does your finger want to push through?
- A smart person would cut a carrot in half and if a finger sized blunt end pushes to the center easily it’s ready.
- When done pull from oven and set roast aside to rest. Keep drippings.
- Let's make some gravy.
- Good time to prep potato. If the potato was squared jab ¼ inch deep holes longways 3 times on all 4 sides with a fork. Place on microwave safe plate and cook on high for 10 minutes. Whatcha self!*
- In a medium heat pan add drippings, butter, and dash of salt.
- Stir until butter melted.
- Add water, stir, and taste for salty-ness. Too salty add water. Not salty enough add salt.
- Strain the gravy to remove bits-n-pieces. (optional)
- Sprinkle in cornstarch and stir (about ½ teaspoon). The gravy will start to thicken like magic. Careful here because too much will make a gravy too thick forcing you to add water and diluting the flavor.
- Once you get perfect consistency add some thick cracked black pepper.
- In a bowl cut potato (when not hot) in half and scoop meat in it.
- Add butter, salt, and start mashing until butter is well incorporated.
- Add a shot of milk and keep on mashing.
- Too thick? Taste for good flavor and add milk or salt until it’s perfect.
- The more you mash the more glutinous sticky it will get. Regular ole baker Russet potatoes are more glutinous and Yukon Gold are less.
- That’s it! Start stacking, mash, meat, then gravy. Have fun and good night 😉
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.
If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn