Effortless Beef Roast

Effortless Beef Roast




5 to 6 lb. beef roast

1.3 oz. pkg. dry onion soup

4 oz. jar peach or apricot jam

salt and pepper to taste

12 oz. cola soda



Place aluminum foil in a 6-quart roaster pan. Pour 1/2 can (6 oz.) cola in pan. Place roast in pan. Spread with jam. Sprinkle salt and pepper and onion soup mix over all. Drizzle another six oz. cola over roast. Cover lightly with foil and bake at 350° F for 4-5 hours. Leftovers may be sliced and put in juices to reheat.





Meat Pies or Cornish Pasties






3/4 pound of beef (I've used a variety: top round, bottom round, tri tip)

1 onion, diced

2 carrots diced

1 potato or turnip, peeled and diced

salt and pepper to taste



1 egg and 1 Tbs of water, mixed together



Make your pastry dough or pie crust and chill it.



Preheat the oven to 400 degrees F.



Chop the meat, onion, carrot, and potato or turnip. Toss together in a bowl and season with the salt and pepper.



Roll out the dough until it's about 1/4" or less thick. Use a bowl or plate to cut circles out of the dough, depending on how many pies you want. For me, this turns out 8 medium pies. The original recipe called this out as 4 larger pies.



Put a portion of the meat mixture into the middle of a circle of dough. Brush the edges with the beaten egg then bring together at the top of the pie and pinch the edges together to form an oval shaped pie with the seam across the top. Cut a couple of slits in each to let the steam escape. Place the pies on a

cookie sheet. Brush some egg across the top.



Bake at 400 for 15 minutes, then lower the temperature to 350 and bake another 45 minutes.