Beef steaks and roasts may be cooked when frozen, just allow about 50% more cooking time. Since a marinade tenderizes only the meat it comes in contact with, pierce holes in the roast with a skewer or long-tined fork so the marinade can penetrate into the centre. Place beef in covered glass dish or ziplock plastic bag for marinating. Trim exterior fat from roast to reduce smoking. When roasting at 500�F (260�C), do not use Pyrex or a glass pan. After removing cooked beef roast from the oven, cover with foil and slice thinly across the grain after 15 minutes. To prevent wooden skewers from singeing, soak them in water for � an hour before using. Use your pressure cooker to prepare stews that are deliciously tender in about 30 minutes. Use a crock pot or slow cooker when you have more time earlier in the day for meal preparation than at dinner time.