Melt-in-your-mouth Roast

[Sea Six]

You used to be able to find this in the butcher shop all the time, labeled as "Rolled Round Roast."



These days, you have to ask the butcher to prepare it accordingly. Allow him about 3-5 minutes to do it... it ain't no big deal.

Here's what you ask him to do: Take a center-cut bottom round roast, with the part that begins to taper cut away, and tie it up.

Tying it makes for a more even roasting... especially if you're like me, and you like the center to be a very even, nice pink color. According to my butcher, it also helps hold the juices in. This must be the case... the one I made tonight was absolutely dripping with genuine bovine goodness.

This is what it looks like from the butcher:





Add liberal amounts of salt, seasoning salt, and Accent to all sides.

Let it stand for 30 minutes on the counter (out of the refrigerator).

Non-convection oven: Preheat oven to 350 degrees. Cook exactly 25 minutes per pound.

Convection oven: No preheating necessary. Set convection baking temperature to 325 degrees. Cook exactly 19 minutes per pound.




Notes: I cooked a 5 pound roast tonight. Lesser amounts of meat will require more time per pound (I know... it's inversely proportional to what your intuition would lead you to believe.) I could just about cut this with a fork... so good!!!

[wwomanC6]

Dang that looks so good!

$22 for 5 lb of roast!

[Sea Six]

Originally Posted by wwomanC6

Dang that looks so good!

$22 for 5 lb of roast!

It's insane, isn't it?

[Bucwheat]

I think maybe I go out to dinner for that much money. Looks good.