Leftover roast beef is wonderful to use in the chipped beef recipe on page 213 or the beef hash recipe on page 212.
1 (6 to 8-pound) top round beef roast
½ teaspoon garlic salt
½ teaspoon black pepper
1 cup water
Flour
Preheat the oven to 425°. Place the roast in a roasting pan fat side up. Season the roast with the garlic salt and pepper. Pour the water into the bottom of the pan. Cook for 15 minutes and reduce the heat to 350°. Continue to cook for 1½ to 2 hours or until the roast is done. For medium roast beef, the center should be pink but not red.
For gravy, in a skillet on medium heat pour the drippings from the roasting pan and stir in a small amount of flour. Cook until the flour is brown. If the gravy is too thick, add a small amount of water. After it has thickened, let it simmer 3 to 4 minutes, stirring occasionally. The gravy can be poured over sliced roast beef or served on the side.
YIELD: 14 TO 16 SERVINGS