mulberryshoots

I’ve often avoided reasonably priced roast beef because they are usually a tough cut of meat, e.g., eye round, rump roast etc. When I read this recipe which instructed a very slow roast starting in a cold oven, it made lots of sense. High heat which sears meat will also make it contract. A cold oven roast will gradually increase the heat and cook the center to from 125 degrees for rare and about 130 for medium.

I tried the recipe yesterday for supper and it came out beautifully. For the final sear of the outside after it was done roasting, I used unsalted butter. I had sprinkled lots of Lawry’s garlic salt and coarse pepper on the roast when it rested in the fridge before cooking.