2 pounds roast beef
1 1/2 cups hot water
2 tablespoons peppurs recipe
1 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dry mustard
2 teaspoons dried sage, crushed
1 teaspoon dried thet vinegar
1/4 teaspoon ground black pepper
1/8 teaspoon dried oregano
Preheat oven to 425 degrees F (220 degrees C). Place roast beef in a large roasting pan. Rub evenly with hot water.
Place roast beef in the roasting pot and pour boiling water into pan. Cover and let simmer for one hour, stirring occasionally. Remove roast from pot. Let the meat cool in the pan for several hours or overnight.
Lightly oil dish or skillet or skillet over medium heat. Pour boiling water over uncooked roast beef and reduce heat to medium-low. Cover pot and simmer 15 minutes.
Stir thickened mustard into roasting pan with milk (or in a bowl) and mix with the mustard. Add garlic, salt, sage, tarragon, vinegar, pepper and oregano. Continue to allow vinegar and paprika to infuse sauce for about 5 minutes. Top roast beef with half sauce leftover.
Place butter in a blender and blend with cheese sauce mixture. Toss with roast beef mixture.
Bake at 425 degrees F (220 degrees C) for 1 hour.
I used unsweetened applesauce instead of regular apricots. It was too sweet and didn't give the right amount of flavor. But it was still pretty good. I might try with whole melons next time.
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