Photo: Steamship Round Recipe
Ingredients
- 1 (50 to 60-pound) steamship round, or other cut of round steak
- Seasoning salt (recommended: Lawry's)
- Kosher salt
- Cracked black pepper
- 4 carrots, cut into thirds
- 4 stalks celery, cut into thirds
- 3 onions, quartered
Directions
Preheat oven to 300 degrees F.
Rub meat with seasoned salt, kosher salt, and pepper. Place meat in a large roasting pan. Add 1-inch of water to the pan. Place carrots, celery, and onions around the meat. Cover meat with foil and place in oven; cook for approximately 4 to 5 hours, or until the internal temperature reaches 140 degrees F when measured on a meat thermometer. Remove from oven and let rest for 10 minutes. Slice it as it is served.
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By Joan Irish
on May 29, 2011
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sounds good, I would add flour to coating to make a crisp crunch lay on top of vegetable base, cover with foil and roast at 300 degrees cook till 140 degrees, Then take out after cooking, add water to gravy mix probably more salt and pepper, some garlic powder, Let meat stand at rest, continue cooking gravy add a little flour to make it smooth, then after cooking for about an hour, strain the gravy and serve. In making the sandwiches, lay meat on half the roll, some thin sliced provolone cheese then more meat and some gravy cut in half and serve
By jon michael
Danville, Georgia
on May 27, 2011
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Sounds great, but waaay too big for most folks. I use a boneless 20 lb chunk of "steamship round", which any large market should be able to provide with a day or two notice. It is the rear leg from which London Broils are cut. I rub my meat with olive oil, then sea salt and cracked peppercorns, pour a bottle on NY Style A1 Marinate over it and paint both sides well. Cover the pan with tin foil and marinate for 12 to 24 hours(turn and paste every 3-4 hours if possible. Place in 350 oven for 3 hours/ meat temp 140. Remove and let sit for 30 mins and you are ready to carve or slice on a meat slicer (easier because you can section the meat and do it in "chunks". I do not add any veggies whatsoever. Feeds 50 with ease and you will have a range from med rare to well.
By jalapeno fool
johnstown, OH
on June 09, 2010
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You know the Butter Lovin Redneck. Does not know how to tell what cut or the proper name of that cut of beef.Or the foodnet work geeks do not know how the edit there recipes ether
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