On 2/1/2019 6:48 AM, Fruitiest of Fruitcakes wrote:
> On 1 Feb 2019, Terry Coombs wrote
> (in article >):
>
>> On 1/31/2019 6:06 PM, Ed Pawlowski wrote:
>>> On 1/31/2019 5:19 PM, Terry Coombs wrote:
>>>> On 1/31/2019 4:09 PM, Ed Pawlowski wrote:
>>>>> On 1/31/2019 4:40 PM, Terry Coombs wrote:
>>>>>> In the oven as I type , after a nice hot sear on the stove top
>>>>>> followed by deglazing with some red wine and water . Slow cooker is
>>>>>> OK , but today I was in the mood for an oven baked roast . I'm
>>>>>> using my Guardian heavy aluminum roasting pan with lid , at 325° .
>>>>>> Don't know if it's a "family heirloom" but the pan came from my
>>>>>> mother in law . Does a damfine job on whole chickens too . I
>>>>>> haven't decided whether to add taters and carrots to the roast or
>>>>>> make some parsleyed potatoes and a veggie on the stove top .
>>>>> Do you use the lid?
>>>>>
>>>>> There are many ways of roasting, but what I have come to like is a
>>>>> shallow pan with the meat mostly exposed and convection on. I also
>>>>> use higher temperatures, like 400 to 425.
>>>>>
>>>>> Comes down to personal preference, we like the outer crustier ring
>>>>> on a rib roast be be pretty well done and a pinkish medium rare
>>>>> inside. Others like to slow roast and have it more uniform.
>>>> I'm a low-n-slow kinda guy ... this is an eye of round IIRC
>>>> (shoulda marked each package ...) and needs the moist heat with the
>>>> lid on . I did sear it pretty good before I put it in the oven .
>>>> That's where the flavor I want comes from .
>>> I have tp try an eye again/ I like it but have not had a lot of
>>> success so stopped trying. I can see the low and slow for it though.
>>> I should try again.
>> I didn't even put my teeth in ... cooked at 325° for 2 hours then
>> dropped down to 275° and threw in some halved taters and some carrots
>> and cooked it a couple more .
> Sounds wonderful. I hope you made gravy.
>
>
Â* Not this time . Sometimes I like to just smash the taters on my plate
and soak 'em with the au jus . And it was very tasty ! There is enough
meat and au jus left over to make some more French Dip sandwiches .

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Get outta my woods !