How to Roast a Roast


Coat the roast with jelly and garlic salt.
Add chunks of potatoes, carrots, onions.
Add a cup of liquid - 
tomato juice or a can of stewed tomatoes works well.


Jelly, you say.  Yep.
I've used Orange Marmalade once and Raspberry another time.
It mostly flavors the veggies, but it does add a hint to the meat.


Bake at 350 degrees 1/2 hour per pound. 

For example, a 4 pound roast takes 2 hours, not 8.
Remind me some time to tell you the story of my first 8 hour roast.

Keep the roast covered, else the veggies don't get soft.