Grandma's ROAST

Grandma's Roast

1 large roast

meat tenderizer

1T. olive oil

6 cloves garlic, peeled & diced

1 large onion; diced

2 limes, squeezed

2 beef bouillon cubes

*Tips to picking out a tasty roast:

1) I do not skimp on my roast purchases because the quality of meat you buy will reflect        greatly on the taste of your finished product.  Either find a really good butcher in your area or I would purchase from a grocer that butchers their own meat.  Personally, I go to a small mom & pop grocer in my town that butchers their own so I get an excellent cut and I know that it will be well worth my money.

2) I know that we all like to veer away from fatty meats (I'm probably the worst out of everyone! lol), but the real key to getting an excellent roast is the fat.  Fat equals flavor.  You don't have to eat the fat, but it will make your roast taste fantastic if you cook it with the fat instead of cutting it off (which I havedone before).  Also, making sure that the roast you pick has a very marbled look (as in the fat all over in it).  You can see in the picture below that the roast I picked is a good cut and has a marbled look to it.

One you get the PERFECT roast home - poke holes in the meat and sprinkle with meat tenderizer.  Heat up olive oil in skillet or deep frying pan then add meat, garlic, and onion in either a slow cooker or (preferably) a Magnalite cooking pot.  Add lime juice.  Cook, covered, at 300 degrees or on high for 4 hours.  Check meat after 1 1/2 hrs. - flip meat and add bouillon cubes with 1/2 to 1 cup water.  Salt and pepper to taste (remember that salting does make the meat shrink down, so do it lightly!).  Add water as needed during the rest of the cooking process.  After 3 hours turn down heat to 250 degrees for the remaining hour or so.