Originally Posted by
835
To add to the slow cooker and onion soup thing,,,, add a cup or so of red wine...... mmmmmm er ist
But if its a good roast, one that you expect to de tender...... Thaw fully
Stuff it with garlic by stabbing holes in it and put a thin slice of garlic in the hole,,,, all over.
Rubb it with rosemarry, and corse salt. Stick it in a Zip lock and leave it over night.
Slice some onions and place it on the bottom of the pan place the roast on top of the slices.
roll up bacon slices into a roll and stick them with a tooth pick and stick 2-3 of them on top of the roast for an "auto baster"
This is where it gets trickey,,,,,,
cook the roast untill you think you are 30-40 min from done.
mix in a bowl. 2 cups flour,2 cups milk, 2 eggs and 2 teaspoons salt.
pour a 1/8 cup oil into bottom of the pan.
crank oven to 450. let it get to temprature.
stick roast on rack in pan raising the roast 3-4" from bottom of pan.
when temp is up stick roast in oven untill you can hear the oil spiting.
pour in mix. Close door and turn on potatoes to boil for mashed potatoes.....
Do not peek, when potatoes are done pull out roast.
Timing is key to not over cook roast,,, med- rare to med is best.
roast and yourkies,,,, and not them stupid puffie ones either,,,,,, this is the real deal...