Overnight Roast Beef Food

MARINATED ROAST BEEF

Steps:

• Mix Marinade ingredients in a large ziplock bag.
• Add beef, marinade for 2 days (24 hrs min, 3 days max).

OVERNIGHT POT ROAST

Steps:

• Place onion in the bottom of a 5-quart slow cooker. Coat flank steak with Monteal seasoning; place on top of onion. Sprinkle soup mix over roast and add undrained tomatoes. Cover and cook on low heat setting for 8 hours (overnight).
• In the morning, stir together the celery and celery soup. Spoon into slow cooker. Cover and continue cooking for 8 hours more. Serve roast hot with gravy.

OVERNIGHT ROAST BEEF

Steps:

• Preheat oven to 350*F Put sirloin in roasting pan. Pour remaining ingredients over top. Cover roast with a lid or foil. Roast in oven for 3 hours. Remove meat from gray and cool for 30 minutes. Cover both meat and gravy well and refrigerate overnight. The next day skim fat from gravy. Preheat oven to 350*F Slice meat into thick slices - thickness depends on your preference. Add sliced meat to a casserole dish, (add carrots & potatoes if desired now) and top with gravy. (Add carrots & potatoes if desired now) Cook for 1 hour. Serve immediately.

SLOW-ROASTED BEEF

Steps:

• Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
• Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
• Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
• Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
• Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
• Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
• To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.