Today I picked up a reduced for sale beef shoulder from Food Lion, which was priced at less than $3 / pound and looked very lean. So I decided to turn this into a simple roast and use left-over slices and bite-size pieces on subsequent days for sandwiches and salad protein additions. How to prepare this meat in a quick way since I wanted to finish up a bunch of other things this morning also and did not want to start chopping vegetables or fresh herbs? I remembered that I had McCormick seasonings and decided to use the Montreal Steak variety. The seasoning contains salt, black and red pepper, garlic and some paprika; all of which sounded perfect for a simple roast that was supposed to end up on sandwiches with some horseradish mustard and on salads.
|copyright Durhamonthecheap - should roast with McCormick's seasoning forming a flavorful crust|
|copyright Durhamonthecheap -perfect beef roast, moist and tender, but firm enough to slice easily for sandwich|
What kind of cheap beef cut do you usually turn into a great tasting, multifunctional lunch or dinner item?
|copyright Durhamonthecheap - ymmy Christmas Dinner with mashed potatoes, green bean casserole and beef roast|