NVDAILY.COM | Reader Recipes

Posted October 22, 2008 | comments Leave a comment

Dry Rub for Roast

¼ c. coarsely ground black pepper
¼ c. salt
¼ c. garlic powder
2 T. paprika
¼ c. onion powder
2 T. meat tenderizer
2 T. seasoning salt
1 T. celery salt

Combine all dry ingredients. Use ½ c. of mixture for every 8 lbs. of meat. Sprinkle soy sauce over meat. Rub seasonings into meat. Work the seasonings into the meat really well. Using plastic wrap, cover the meat tightly and put in the refrigerator over night. Take a large onion and slice. Put the slices in the bottom of a crock pot. Place meat on the bed of onions. Cook meat on low 4-6 hours, depending on your desired doneness.

Lesa Moomaw
Edinburg


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