“The Beef” á la Sylvia


  • This makes 12 servings.
  • 5 lbs. of beef roast (inexpensive cut)
  • 1/2 Tablespoon of salt
  • 1 Tablespoon of pepper
  • 1/2 Tablespoon of seasoned salt
  • 2 Tablespoons of dried rosemary
  • 2 Tablespoons of garlic powder
  • 2 Tablespoons of oregano
  • For a roast that is more than 5 pounds, increase the spices and herbs to 3 tablespoons each, the salts to 1 tablespoon each and the pepper to 1 1/2 tablespoons.

Click on the cow to visit the Texas Beef Council for lots of information about cuts of beef.


Put the seasonings in a pan and add 1/2 an inch of water. Put the roast in the pan. Cook over a low flame, or in a 200 degree oven, covered for 24 hours. You can also use a slow-coooker on low setting (after 12 hours, you should put the lid on half way so the meat doesn't have too much liquid.) Periodically—after 12 hours—take a fork and break the meat apart. Serve with sourdough rolls and special mustards. Sylvia adds,“This also makes an excellent filling for burritos.”


This was another potluck lunch favorite at CalArts. Everybody in the office was happy, except maybe the vegetarian, when Sylvia told us she was going to bring “The Beef.”

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