Jump to content

Need Some Help With Chooseing A Roast ?

Rate this topic


Recommended Posts

back of the rump, let it rest at room temp, then sear allaround in butter.

20 minuets a pound @350 in a cast iron frypan in oven, throw in some sliced onion. when you take it out let rest 1/2 hour.

when you slice it make sure your slice is tender, if not slice in a differant direction till you get the one where it is fork tender as it should be drool.gif

Link to comment
Share on other sites

I did a large eye round on Sunday. Coated with pepper, and spices and cooked it to rare (decided to forego the pre-roast pan sear) at 325. Let it rest for half an hour (carry over brought it to medium rare). Sliced it thin on the deli slicer and dipped some of the slices in some simmering au jus for the cretins in my house that like their meat done to medium or medium well. Roasted some onions and baby potatoes with it.


Well received by all. Not an easy task in my house, where the wife resorts to making two different meals several times a week -- one for some and another for the finicky eaters. Even when she does that, one of the fidgets usually still complains.

Link to comment
Share on other sites

Create an account or sign in to comment

You need to register here in order to participate.

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

  • Create New...