Best Beef Round Roast Recipes

A PERFECT EYE OF ROUND ROAST BEEF

Steps:

• Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil.
• Place meat in roasting pan in preheated oven.
• Roast beef for 5 minutes per pound. Then turn off oven. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours.).

ROUND ROAST BEEF BOTTOM PERFECTION

Steps:

• 1. Begin by setting your round roast in a roasting pan so it can come to room temperature. Preheat oven to 450 degrees.
• 2. Using a mortar & pestle, begin grinding the garlic cloves, sea salt, rosemary, thyme, pepper & onion flake together. Add olive oil a little at a time to make a paste. Grind until well pulverized! Add as much olive oil as needed to make a semi-thin paste.
• 3. Proceed to smear this on all surfaces of the roast. Smear a generous portion on the layer of fat, which will melt into the roast, making it oh-so-juicy & delicious. Make sure round roast is fat side up!
• 4. For the Oven: Place roast in 450-degree oven for 20 minutes. This high heat will sear the edges & seal in the juices, making the roast tender & juicy. Immediately, your kitchen is going to smell so good! But don't be tempted to open the oven! After 20 minutes, reduce oven temperature to 325 degrees. Roast for 1 1/2 to 2 hours, depending on how rare or done you like your beef. For medium-rare roast: remove when internal temperature reaches 135 degrees. Let roast stand/rest for 10-15 minutes before carving. This allows the juices to settle within the meat, leaving it so tender! The internal temperature will rise approx. 10-15 degrees while it is resting so, keep that in mind regarding how well or how rare you like your beef. This is a great time to start your gravy.
• 5. Cook in the Crock Pot: Follow same instructions in steps 1, 2 and 3. Low setting; allow 6-8 hours, or until the roast literally falls apart. High setting; allow 4-6 hours, or until it literally falls apart. After removing roast, mix 1-3 tablespoons of flour with drippings (depending on how much your round roast has yielded) and set on high until it reaches gravy consistency.

SLOW COOKER BOTTOM ROUND BEEF ROAST

Steps:

• Place beef roast in slow cooker.
• Season with garlic and peppercorn.
• Add onions, carrots, and potatoes.
• Pour Worcestershire sauce and BBQ sauce on top.
• Cook on low for 8 hours.

BOTTOM ROUND ROAST BEEF WITH ZIP-STYLE SAUCE

Steps:

• 1
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TENDER EYE OF ROUND BEEF ROAST ATK

Steps:

• First day: Spread salt evenly over all sides of beef roast. Wrap in plastic and refrigerate 18 to 24 hours.
• Second day (start this process 2 1/2 hours before you wish to serve): Preheat oven to 225 degrees F. Prepare shallow roasting pan with rack.
• Unwrap roast, pat dry with paper towels. Rub vegetable oil over surface. Coat with 2 teaspoons ground pepper. Brown roast in a medium-hot skillet on all sides until dark brown, about 3 minutes per side.
• Place on roasting rack. Place thermometer probe in the center of roast, insert from end.
• Roast uncovered for about 1 hr 15 min to internal temperature of 115 degrees F. DO NOT OPEN OVEN DOOR. Turn oven off and leave roast in place for 30 to 50 minutes, until meat reaches 125 degrees internal temperature.
• Remove from oven, place on board. Cover with foil, and allow to rest for 15 minutes before slicing. The roast will be pink and juicy in the center.

ROAST TOP ROUND BEEF ROAST WITH YORKSHIRE PUDDING

Steps:

• Preheat the oven to 400 degrees F.
• To make the Yorkshire Pudding batter, in a bowl, combine the flour and salt. In another bowl, beat the eggs. Add the milk and gradually add to the flour, mixing to make a thin, smooth batter, being careful not to over mix. Let rest for at least 1 hour at room temperature, or for several hours in the refrigerator (bringing to room temperature before cooking).
• Put the roast in a small roasting pan, bone side down. With a small sharp knife, make sixteen 1/2-inch-deep slits in the meaty side of the roast. Insert 1 garlic clove into each slit, pressing into the meat. Pinch with your thumb and index finger to close the openings. Combine the chopped thyme, salt, Essence, and pepper in a small bowl. Slowly stir in the oil to make a paste. Rub the paste on both sides of the roast, and place the thyme sprigs under the roast. Roast for 1 hour. Remove the pan from the oven and turn the roast for even browning. Reduce the oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted in the thickest part of the roast reads 125 to 130 degrees F for medium-rare, about 45 minutes, or 140 degrees F for medium, about 1 hour. Remove from the oven and let the roast stand for 15 minutes before carving.
• While the roast is resting, make the Yorkshire Pudding in the same roasting pan.
• Increase the oven temperature to 450 degrees F. Pour off all but 3 tablespoons of the hot pan drippings, adding hot melted butter as necessary to make the correct measure. Place the pan in the oven to stay hot while the oven comes to temperature.
• Pour the prepared batter into the dish and bake, without opening the oven door, until risen and golden brown, 15 to 20 minutes. Remove from the oven and serve immediately with the carved rib roast.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

EASY EYE ROUND ROAST BEEF

Steps:

• Sprinkle all sides of 4 lb. eye of round roast evenly with salt. Wrap with plastic wrap and refrigerate 6-18 hours. The longer you let it sit the more tender it will become. But don't let it go over 18-24 hours.
• Remove roast from refrigerator and allow to come to almost room temperature,.
• Preheat oven to 225 degrees F.
• Pat roast dry with paper towel.
• Cut deep slits into roast and stick in slivered pieces of garlic.
• Rub with 1 tablespoon oil and sprinkle all sides evenly with pepper.
• Heat remaining oil in large, heavy bottomed pan (I just use my shallow roaster with rack).
• Sear roast until browned on all sides, 4-5 minutes per side. Should create some good fond.
• Transfer roast to wire rack in shallow roaster pan.
• Use meat-probe thermometer and set it for 125 degrees.
• Roast until meat-probe thermometer inserted into center of roast registers 120 degrees for medium-rare, 1 1/4 to 1 3/4 hours, or 130 degrees for medium, 1 3/4 to 2 1/4 hours.
• Turn oven off; leave roast in oven, until meat-probe thermometer registers 130 degrees for medium-rare or 140 degrees for medium (this can take as little as 15-30 minutes longer).
• Transfer roast to carving board and let rest 15 minutes.
• Slice meat crosswise as thinly as possible and serve with creamy horseradish.

JUICY, TENDER & PERFECT BEEF EYE ROUND ROAST

Steps:

• 1. MAKE SURE TO USE EYE OF ROUND FOR THIS RECIPE AND DON'T FORGET TO ALLOW MEAT TO REACH ROOM TEMPERATURE BEFORE COOKING!!!
• 2. Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water.
• 3. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!
• 4. Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

A PERFECT EYE OF ROUND ROAST BEEF RECIPE - (3.9/5)

Steps:

• 1. Preheat oven to 500 degrees. If desired, trim off excess fat from roast beef. Season with salt and pepper (and paprika, if desired). Rub meat with vegetable oil. 2. Place meat in roasting pan in preheated oven. 3. Roast beef for 5 minutes per pound. Then turn off oven*. DO NOT OPEN OVEN FOR 2 HOURS! (For example, a 4-lb. roast would take 20 minutes to cook and then sit in the turned-off oven for 2 hours). *If using a gas oven, set temp to lowest setting possible (150-170-190). Gas ovens do not hold heat as well as electric.

BEEF OF EYE-ROUND ROAST

Steps:

• Thoroughly rinse the roast and pat dry with paper towel.
• Salt and pepper the roast on all sides for searing.
• Cover the bottom of a roasting pan with olive oil and set on medium-high heat about 4 minutes until very hot.
• Wearing a long sleeve shirt and oven gloves (so that you do not get splashed with hot oil), place roast into hot roasting pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, which should take a total of about 6 to 8 minutes.
• If you do not get 1/2 cup of fat rendered, that is okay.
• Set a wire rack in another roasting pan, and then set the roast onto the rack.
• Pour the water over the roast, making sure that it covers the bottom of the roasting pan, and then pour the wine over the roast.
• Brush roast with Dijon mustard.
• Smear 1 tablespoon of minced garlic from jar onto top of roast.
• Season again with salt and pepper, and then sprinkle the rest of the seasonings evenly, including 4 tablespoons of Au Jus Powder and then place the 3 bay leaves on top.
• Place roast, uncovered, in the middle of the oven that has been pre-heated to 325 degrees F. for 1 1/2 to 2 hours or until roast is almost done.
• If you desire it to be medium-rare, remove from oven when it is rare.
• If you desire it to be medium, remove from oven when it is medium-rare.
• After removing from oven, tent with aluminum foil.
• Allow to stand for 10 to 15 minutes to allow the juices to redistribute themselves evenly throughout the roast, and for the roast to complete its cooking to your desired doneness.
• Set the roast onto a cutting board and carve.
• Place all of the juices, including the 1/2 cup of fat rendered from the initial searing process and 4 tablespoons of Au Jus powder into a gravy boat to serve as the au jus sauce or gravy.

COOKING UNDER PRESSURE: BEEF TOP ROUND ROAST

Steps:

• 1. PREP/PREPARE
• 2. I selected a top-round roast for this recipe, because I like the flavor it produces, and it holds up nicely to the rigors of pressure cooking. In addition, it has little fat, so the recipe comes out with less grease.
• 3. I slice the onions so thin, that they basically melt into the sauce as it cooks.
• 4. Cento, is one of my favorite brands of tomatoes; however, Hunts does a pretty good job too. In addition, you might want to use fire-roasted tomatoes... just to give it an extra kick.
• 5. Gather your Ingredients (mise en place).
• 6. Add the grapeseed oil to a heavy-bottomed pan over medium-high heat.
• 7. Salt and pepper the beef, and place into the pan.
• 8. Brown on all sides, about 2 - 3 minutes per side.
• 9. Remove the beef, and add to the bowl of your pressure cooker.
• 10. Add the beef stock to the pan, and scrape up all the brown bits.
• 11. Add the beef stock, and the remainder of the ingredients to the bowl of the pressure cooker.
• 12. Set the pressure to high, and cook for 60 minutes.
• 13. While the roast is cooking, add the butter to a pot, over medium heat.
• 14. Add the mushrooms, and cook until softened, and beginning to brown, about 30 minutes.
• 15. Chef's Note: I quartered the mushrooms; however, if you prefer, you could just as easily slice them.
• 16. After 60 minutes, release the pressure on the cooker, and remove the roast, and potatoes.
• 17. Add the liquid to the pot with the mushrooms.
• 18. If the sauce has a lot of grease, then use a de-fatter to remove it before adding to the pot with the mushrooms.
• 19. Bring to the boil, and reduce until the sauce begins to thicken, about 8 - 10 minutes.
• 20. Chef's Note: If you want a thicker sauce, then create a slurry with 2 or 3 tablespoons of flour, and add it to the sauce, while it is cooking down.
• 21. PLATE/PRESENT
• 22. Slice the beef, against the grain, then serve with the potatoes, and that yummy mushroom sauce.
• 23. Keep the faith, and keep cooking.

5 HOUR ROUND TIP BEEF ROAST

Steps:

• 1. Cooking a roast this size is best done in a cast iron Dutch oven, skillet or pot. LOW AND SLOW WORKS BEST ALSO. Cast iron tends to hold the heat at an even temperature as it cooks, and breaks down the muscle tissue in the roast. I am sure you could do this in a slow cooker as well, but I LOVE & prefer to use MY 15 INCH CAST IRON SKILLET AND LID.
• 2. Combine spices in a small bowl and blend well, then sprinkle liberally over the beef roast coating all sides. Then sprinkle about 1/4 cup of the flour over the top and bottom of roast.
• 3. Spray the skillet or pan with non stick cooking spray. Then line skillet with the cut and chopped veggies, however desired. Making a bed of veggies. Add the sprigs of thyme & rosemary around outer perimeter of the skillet.
• 4. Nestle the roast down into the center of the dish till roast touches the bottom of skillet or pot & veggies surround the roast. Now combine the wine and stock together and then pour around the roast. Add both packages of the soup mix, then sprinkle with the remaining flour.
• 5. Cover with a tight fitting lid or foil, and place in preheated 300 degree F oven, and cook for 5 hours till meat is tender. DO NOT DISTURB WHILE COOKING.
• 6. When the 5 hours has elapsed, remove from oven. Remove lid, allow roast to rest at least 10 minutes. Remove roast to a platter. Then slice as desired. I prefer using an electric knife. Add the veggies around roast from the skillet, and drizzle with some of the beef juices if desired. Serve with other sides and enjoy.

BEEF ESSENTIALS: SALT & PEPPER BOTTOM-ROUND ROAST

Steps:

• 1. PREP/PREPARE
• 2. You will need a heavy-bottomed, ovenproof pot (like cast iron), with a tight-fitting lid.
• 3. Gather your Ingredients (mise en place).
• 4. Place a rack in the bottom position, and preheat the oven to 300f (150c).
• 5. Add the oil to a heavy-bottomed pot, over medium high heat. Sprinkle the roast generously with salt and pepper, and nicely sear on all sides, about 2 - 3 minutes per side.
• 6. Remove the roast, and add the wine, bring to the boil, and scrape up all those yummy fonds on the bottom of the pot with a wooden spoon.
• 7. Return the beef to the pot, lovingly surround with carrots, potatoes, and garlic cloves, pour in the chicken stock, and season with a bit more salt and pepper.
• 8. Chef's Note: The liquid should be enough to cover half the roast. Add more, stock, if needed.
• 9. Cover and place in the preheated oven until fork tender, about 2.5 - 3 hours.
• 10. PLATE/PRESENT
• 11. Allow to rest for 10 minutes, then slice against the grain, and serve with the veggies, and au jus. Enjoy.
• 12. Keep the faith, and keep cooking.

BOTTOM ROUND BEEF ROAST AND VEGETABLES

Steps:

• 1. First season roast. Take salt and pepper and rub on roast on all sides generously. Then put 2 tablespoon of shortening into a cast iron dutch oven. Place roast in grease and brown on all side almost to the point of burning it. Don't worry that is what gives it the flavor. Once you have browned it, leave in pan. Add enough water to come halfway up on the roast. Cover and cook for an hour. At this time prepare you vegetables. Once the roast has cooked an hour on that side take meat fork and turn over in the pot, being careful not to splash water. Make sure still half way up on roast. Add bag of carrots, quartered onion, and the potatoes peeled and cut in half. Cook covered till roast is medium cooked. Can use meat thermometer to check doneness you like. Remove meat on to platter, cover with foil, let rest while making gravy. Take out all vegetables and put in covered dishes to keep warm. Put 3 tablespoons of flour in a glass and pour 1/2 cup of hot water in glass. Stir until flour disolved. Bring pot to roiling boil and add flour mixture while stirring. Once the mixture starts to thicken turn heat down and keep stirring while cooking the gravy. Once it gets to the consistancy you like pour through stainer into gravy bowl. Time to slice the roast and call everyone to the table.

THAI BRAISED COCONUT & LEMONGRASS WAGYU BEEF TOP ROUND ROAST

Steps:

• PREPARING THE LEMONGRASS MIXTURE: Chop the lemongrass, shallot, green onion, garlic cloves, and small thumb of ginger. Combine the ingredients in a food processor. Season with a little salt and freshly ground pepper.Process the ingredients until the mixture is finely processed and turns into a paste (lemongrass is fibrous, so you want to be sure it's fully processed).Set the lemongrass mixture aside
• PREPARING THE FULLBLOOD WAGYU TOP ROUND ROAST: Cut the Fullblood Wagyu top round roast into 2-inch cubes.Heat a tablespoon of olive oil in a 5-quart Dutch oven over medium-high heat.Season the cubes of Fullblood Wagyu beef with salt and freshly ground black pepper.Working in batches (to avoid crowding), sear all sides of the beef in the pot. Adjust the heat, as needed, so you don't burn the fond that builds on the bottom of the pot.After all of the pieces are seared, set the Fullblood Wagyu top round roast aside.
• BRAISING THE BEEF: Preheat the oven to 325°F.When the oven is ready, add a tablespoon of olive oil and the lemongrass mixture to the Dutch oven. Sauté the mixture for 3 minute over medium heat until fragrant. Then, add the seared beef back into pot (as well as any drippings), and stir.After a couple of minutes, add the coconut milk and half a quart of coconut water to the pot (you will use the remaining coconut water for the rice). Bring everything to a boil. Once boiling, cover the pot with a tight fitting lid, and place it in the oven. Cook it in the oven for 2 1/2 hours.
• PREPARING THE POTATOES, RICE, BABY BOK CHOY, AND MUSHROOMS: While the beef braises, wash the potatoes. Slice the potatoes into half-inch-thick coins. Slice the baby bok choy in half lengthwise, and rinse out any sand in the leaves and near the stem.Slice the mushrooms.Prepare the brown rice by cooking it with the rest of the coconut water (ratio: 1 cup of rice to 1 1/2 cups of coconut water).
• FINAL STEPS: After 2 1/2 hours, remove the pot from the oven. Carefully, remove the lid. Using a slotted spoon, remove the chunks of beef from the braising liquid. Set the beef aside in a bowl.Place the pot on the stove, and set it to medium or medium-low heat.Add the potato coins to the pot, cover, and cook for 10-12 minutes. After 12 minutes, add the beef back to the pot, as well as the sliced mushrooms and baby bok choy halves. Cover, and cook for another 8-10 minutes.Spoon portions of the Fullblood Wagyu beef, gravy, potatoes, and vegetables onto plates. Serve with the coconut brown rice, and enjoy!

RUBY GLAZED ROAST BEEF (INSIDE ROUND OR EYE OF ROUND)

Steps:

• Place the roast fat side up on a rack in small roaster. Roast, uncovered, in a 500°F oven for 30 minutes.
• Heat the jelly, ginger, chopped sun dried tomato and herb seasoning in a small saucepan.
• Pour the sauce over the roast.
• Reduce temperature to 275°F
• Continue to roast, uncovered, in a 275°F oven for 25 minutes per pound or until the meat thermometer registers 16 0°F for medium. Baste several times with the sauce.
• Mix the cornstarch with the water and stir into the liquid in the roaster. Heat and stir until thickened. Serves 8.
• Beef Today! Company's Coming.

EFFORTLESS ROAST BEEF (EYE OF THE ROUND)

Steps:

• Place roast, fat side up, in open pan.
• Heat remaining ingredients and stir until smooth.
• Spread sauce on roast, reserving extra sauce.
• Cook roast, uncovered, in 275 degree oven, 40 minutes per pound for rare, 50 minutes per pound for medium.
• Serve with heated reserved sauce.
• Pepper Roast Variation: 2 teaspoons crushed peppercorns, 1/2 tsp each ground cloves and dried oregano, 2 TBS Dijon mustard, 1 TBS lemon juice. Spread all on roast and cook as above.

BOTTOM ROUND ROAST BEEF RECIPE - (3.7/5)

Steps:

• Preheat Oven 325 degrees: Combine all of the ingredients for the rub in a small bowl. Rub all over the meat. Place the meat in a baking pan with the fat side up. Roast 1½ - 2 hours or until the desired doneness is achieved. Transfer the roast to a carving board and let rest for 10-15 minutes. Carve the roast into thin slices and season as desired.

SPICE RUBBED GARLIC STUDDED ROUND TIP BEEF ROAST

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. This is a very lean cut of beef. Combine all of the spices together in a small bowl, and blend together, then set aside till needed.
• 2. Cut garlic cloves into thin slivers, and then with the tip of a sharp knife, make a deep hole into roast and insert a sliver of garlic into each. Repeat over the entire surface of the roast. Then liberally season the roast on all sides. Allow to sit for 10 to 15 minutes.
• 3. While meat is resting, wash and prep celery, onions and carrots. Spray the inside of a large 6 quart or more Dutch oven with non stick cooking spray, then add the vegetables to the bottom of dish.
• 4. Add roast on top of vegetables, and then wrap bacon strips around roast. Bacon adds moisture to the roast and prevents it from being dry. Add the bay leaves.
• 5. Now add the diced tomatoes to a medium size bowl, then add the wine, Worcestershire sauce, catsup, dry gravy mix and stir to blend together. Then carefully pour liquid mixture around the sides of the roast. I had poured most of it in before realizing I hadn't taken a picture. Now cover with tight fitting lid, and place in preheated 350 degree F. oven and roast for 2 1/2 to 3 hours or until desired doneness is reached. We like a hint of pink in the center of the roast so the time given was adequate. I removed it after 2 hours and 40 minutes.
• 6. Remove from oven when done, allow to rest about 15 minutes. I served roast with Mashed Potatoes, and Collard Greens, and the veggies cooked with the roast.
• 7. Remove roast to a large platter, and for easier carving slice with an electric knife. Then arrange vegetables around roast, & garnish with fresh chopped parsley, chive or green onions if desired.

ROAST BEEF ROUND W/ BROWN GRAVY & MASHED POTATOES

Steps:

• Place roast on large piece of aluminum foil.
• In small bowl, combine salt, pepper and garlic powder.
• Apply mixture, liberally, to all sides of roast.
• Wrap foil around roast and fold edges, to seal all sides well, pressing foil to meat to expel air. Let sit, at room temperature for 1 /12 to 2 hrs.
• Place oven rack in middle position and preheat oven to 350º F.
• On stove top, heat oil in cast iron or stainless steel skillet, over medium-high, until barely shimmering.
• Remove roast from foil; place in hot skillet and brown all sides for approximately 1 minute per side, beginning with fattiest side. (Reduce heat to medium, if necessary, to prevent burning.)
• Cover with tightly fitting lid or foil; roast at 350º F for 45 minutes or until thermometer, inserted in middle of thickest area, reads 150º F.
• Reduce heat to 225º F and slow-roast, covered, for 1 hour. (Begin working on potatoes while roast is cooking; see recipe below.)
• Remove from oven; place roast on platter; tightly cover with foil.; set aside to rest while making gravy.
• In small bowl, thoroughly combine cornstarch and beef broth, until all lumps are dissolved.
• Stir into juices remaining in skillet; add soy sauce, bouillon cube, water and pinch of black pepper.
• Stirring constantly, cook over medium-high heat until thickened (smashing bouillon cube with back of spoon as it softens;) taste for seasoning; add extra seasoning or water, if needed, to reach desired taste or consistency.
• Remove from heat; cover and keep warm until served.
• Uncover roast and slice thinly (an electric carving knife works great!)
• Serve sliced beef roast, topped with the gravy, and with mashed potatoes on the side.
• MASHED POTATOES: 7-8 medium idaho or russet potatoes, peeled water to cover 1 tsp salt 6 Tbsp salted butter 1/8 to 1/4 c milk Directions: 1. Halfway fill with water, a 3 qt. stainless steel saucepan. 2. Into the pan of water, slice potatoes about 1/4 inch thick. 3. Bring to a boil over medium-high heat, watching carefully to prevent boil-over and stirring from bottom occasionally to prevent sticking. 4. Immediately reduce heat to medium-low and simmer for approximately 7 to 10 minutes, until potatoes break apart easily with spoon. 5. Shut off heat, drain potatoes and return to pan. 6. Add salt and half of the butter. 7. Using a potato masher, mash the potatoes down into the pan to make the pieces smaller. You may use a hand mixer, instead, if you are very careful to use low speed to avoid flying potato chunks! 8. Switch to hand mixer, add the rest of the butter and beat well at medium speed until it starts to become smoother. 9. While continuing to beat, slowly begin adding milk until desired consistency. 10. Continue to beat until all lumps are gone. 11. Taste for seasoning and add more salt if needed (it usually does.) Not recommended, but if desired, add pepper. Keep warm until serving. A pat of butter on top is a nice finishing touch. 12. Cover and refrigerate leftovers. Leftovers, also, may be packaged and frozen. When needed, thaw in the refrigerator and reheat in the microwave.
• Cover and refrigerate all leftovers.
• A FAVORITE POEM: The Weaver My life is but a weaving Between my Lord and me, I cannot choose the colors He worketh steadily. Oft times He weaveth sorrow, And I - in foolish pride Forget He sees the upper And I, the underside. Not till the loom is silent And the shuttles cease to fly Shall God unroll the canvas And explain the reason why. The dark threads are as needful In the Weaver's skillful hand As the threads of gold and silver In the pattern He has planned. ~Grant Colfax Tuller