Ground Beef Roast
1 pound ground beef
1 to 2 teaspoons olive oil
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Grill Seasoning to taste (McCormick’s Montreal Steak style preferred)
1/2 medium onion, thinly sliced
1 rib celery, thinly sliced
1 carrot, thinly sliced
1 cup sliced mushrooms
Preheat oven to 400°. Cover a baking pan with foil and grease or coat with cooking spray.
Carefully remove ground beef from the container so it doesn’t fall apart and place it in the prepared pan, keeping it in the same form in which it was packaged. Using a fork, loosen it some. Brush with the olive oil. Combine the 3 sauces and spread evenly over the meat. Sprinkle lightly with the grill seasoning. Cover with the veggies and give them a light sprinkle of grill seasoning also.
Bake until juices are no longer pink, basting every 15 minutes. It will take about 30 to 40 minutes. Don’t overcook. When done, remove from oven and let stand 15 minutes before cutting into it. Remove it to a serving platter and surround it with the veggies.
If desired, you may thicken the juices for gravy. The meat will have a firmer texture than meatloaf and can be sliced as you would a roast. Spoon some of the juices over it after slicing.
Note: This is best made with the ground beef just as it comes from the grinder, in the little wavy “squiggles” of meat. If it has been packed into a container, it will be too dense for this recipe. It needs to be loose enough for the juices to penetrate.
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