Flavorless Roast….

Why is it that whenever I make a Roast Beef it has no flavor? It doesn’t matter what I do or what recipe I follow, Roast always just takes like meat! I’ve tried Slower cooker Roasts, Oven Roasts, Pan fried and then Oven Roasts all with the same results. Flavorless…. Here is a breakdown of my latest failure in the Roast department

On Tuesday or Wednesday I was at Central Fresh Market, Which I refer to as Central Meat, getting some chicken and steak (they have the best prices and cuts, which a bunch of full time butchers on staff, this place is known for there meat) when I saw this little Roast. I thought to myself “I could make this for me and the kids”, my wife is on this quantum cleanse right now so she can pretty much only eat veggies, so I picked it up. I have no idea what is the difference between top sirilon or rum or whatelse there is available. All I know is that they were all $3.99 per lbs (generally the more per lbs mean the better the mean but I really didn’t have an option here). So anyway I picked up this Roast.

Whenever I go to make something, unless I have made it a bunch of times before I will look up some recipes for the item online for get basic instructions and cooking times and then do whatever the heck I feel like!

Most of the Roast recipes said to Slow cook or Oven Roast. Since I really didn’t want to have to do any cooking to day I decided on slow cook but I didn’t want to put in all the veggies because I find that they are never really that good slow cooked, they are just kind of mushy. Okay so Slow cooker, with 1 box of beef broth, most of the recipes said to cover it but that’s a lot of water/beef broth so by putting in a box I covered 1/3 to 1/2 of it and I decided that I would flip it around. Most recipes said to put it on for 6 – 8 hours. I put mine on for 10am which means it would be ready for between 4 and 6 pm which is perfect timing. Then they list different spices and sauces, etc. I ending up doing the following:

1 Small Roast

1 Box of Beef Broth (900ml)

1 medium Onion Chopped

Salt

Pepper

3x cloves of Chinese Garlic (I’m trying to use the stuff up before breaking into my Ontario garlic) chopped and sprinkled on top of the exposed Roast

Tamron sauce coating the exposed size

2 tbsp Worshisharier sauce (I have no idea how to spell that word) all around

2 tbsp Soya sauce poured around

1 tbsp Onion soup mix mixed in around it

Then I covered it and put it on low for 7 hours. It was turned a couple times, it smelt amazing and then when I pulled it out it was fall apart goodness but then I tried it…. it was flavorless meat. This is the part that confuses me. if I was to put all that stuff on Steak Skweres it would have an amazing flavor but when I put it on Roast? Nothing… it’s like the meat is too big to absourb anything…

What am I doing wrong!!!

Here’s a photo of what is looked like, then another photo of my whole dinner (I had to use Diana’s Sauce to make the Roast taste better). The only pluse side is that the leftover liquid from cooking it in tasted really good, so I put it in a contains kind of like “Ghetto” French onion soup. I’m sure that once I put my Guerrier cheese on and bake it for a bit it will be really good!