Hickory Pot Roast
Double the roast size and have leftovers for making hash. Cook 3 cups cubed leftover meat, an onion and 3 chopped boiled potatoes in 4 tablespoons oil until browned, about 15 minutes.
1 1/2 lb eye of round roast
1/4 cup liquid hickory smoke flavoring
1/2 cup water
2 cloves garlic, minced
1/2 tsp salt
2 stalk of celery
1 cup beef broth
2 Tbsp Worcestershire sauce
Place roast, smoke flavoring and water in a resealable plastic bag. Refrigerate for 15 minutes. Preheat oven to 350°F.
Remove roast from bag and rub with garlic and salt.
Place celery stalks in a large Dutch oven or covered pot; add roast. Pour beef broth and Worcestershire sauce over roast. Cover pot.
Roast beef about 1 hour for medium-rare, or until desired doneness. Let roast stand for 5 minutes. Carve into thin slices. Top with pan juices.
For perfect slices of this delicious roast in no time, use a thin-blade carving knife and cut across the grain. Using a serrated knife may tear the meat.