Dog3 wrote:

> This is the cut I usually buy. I like to slice it thin. I do roast it, but
> not pot roast style. I usually season it, sear it in a skillet and then
> roast it. ANY advice is appreciated. Oh, sometimes I braise it for Italian
> beef sandwiches ////ducking.

Temps and Seasonings please...

Not sure if a cut of meat like this responds well to high-heat or
low-heat during an oven roast. I would assume low heat as not to dry it
out. Then I'd HAVE to sear it in a pan first...

~john