misshannah Posted August 21, 2013 Share Posted August 21, 2013 Just a brief note: we made a beautiful top round roast using the low and slow method outlined in this link, It was a huge success, deliciously pink in the middle -- despite our jenkety and unpredictable oven. One secret might have been we salted the fresh beef roast and let it "rest" for about 3.5 days before we cooked it. Link to comment Share on other sites More sharing options...
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