I have a 2.5 -3 lb TRIMMED & tied bottom round roast (actually I have 6 of them! LOL) and I need to get them done fast.
I want to cook one before practice and I don't know if I can get it done in less than 2 hours...
someone once mentioned a 500 and a 350 degree way to do it, roast if high and let it sit in the oven for a while or something. NOT SURE.... NEED HELP- please?
I don't have a small roasting dish, but I can whip up a makeshift rake with tin foil strands. (roll them up and place them in a pan so the beef is about 3/4" off the pan)
NO MICROWAVE or CONVECTION OVEN THOUGH.
2006-08-31
07:55:57
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7 answers
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asked by
KimiBloss
2
in
Cooking & Recipes