Heel Roast

Buying a side of beef each year you get some quircky cuts - and a heel roast is one of them. Roasting is my preferred method. Today I tried a new recipe - I prepared the roast by rubbing it with olive oil and garlic salt. It was then placed in a roasting pan and put into a 500 F oven for 20 minutes - then the oven was turned off, not opening the door for two hours. The roast was placed on a plate and allowed to rest so the juices could distribute throughout the beef. This yielded roast from medium to rare. I roasted the meat early in the day - and later refrigerated it. For dinner bite size pieces were sliced and added to a hot cast iron skillet seasoned with a little melted butter and some sliced onion and bell pepper. A brown gravy was made from the drippings and was served over the sliced roast pieces and a slice of toasted sourdough bread. A garden salad and homemade chocolate pudding rounded out the meal. The men of the family sure enjoyed their roast beef dinner. There are plenty of leftovers for another day or two. Philly cheesesteak sandwiches will be on the menu tomorrow.