What to do with a Round Roast

A Round Roast is one of the hardest roasts to get just right. The margin of error from juicy and tender to dry  and tough is razor thin.

Consider making Beef Jerky. The margin of error is huge!  We have been making oven Jerky with amazing results. It is extremely simple, fun and yields an awesome product.  We do find that a simple food dehydrator is easier and you don’t get the curl up like the oven. Here’s how.

Slice a slightly frozen Round Roast into 1/8 thick pieces. It’s not as hard as it sounds.

Marinade sauce:  1/2 cup soy sauce, 2 tbs. Cholula Chili Garlic sauce, 2 tbs. Worcestershire Sauce, 1 tsp. Liquid Smoke, 1 tsp. Onion Powder, 1 tsp. Season Salt, 1/2 tsp. Garlic Powder.

Place mixture and sliced Round Roast in a Gallon size ziplock bag. Allow to marinate in the Refrigerator for 1 – 2 days.

Arrange pieces on dehydrator tray or place a toothpick through one end of each slice and hang vertically on the oven rack in the highest position.

Place  large Aluminum pan below to catch any drippings, which are usually minimal.

Set the oven to 170 degrees, keep the door slightly open with a metal spoon or other utensil to let moisture escape.

Cook time will usually be around 6-7 hours. If the strips feel a little spongy yet, allow a bit more time, usually another 60 minutes. We will let them on the dehydrator for 12-13 hours to get a crunchy result.

Pull the tooth picks out, let cool and enjoy. You will be amazed by the flavor.