On Sun, 23 Jan 2005 00:08:38 -0500, wiggly lumber
> wrote:

>
>
>Jeanne Burton wrote:
>
>> Ok..I feel really stupid asking this question, but my daughter just
>> called me, knowing I can cook almost anything, and she bought a 2 lb
>> angus top round roast at the grocery store. She wants to make it in
>> the oven so that it's rare to medium rare, and it's so SMALL... I've
>> never roasted anything that little. I don't know if the usual per
>> pound times will work on a 2 lb roast...I think the smallest one I've
>> ever cooked was in the 5 lb range. She does have an instant-read meat
>> thermometer, and a good selection of herbs/spices. Loves garlic and
>> onion.
>> Suggestions???
>>
>> Jeanne
>
>Out of curiosity, why in the oven? It sounds more suitable for a pan roast.
>
>If it must be the oven, think boneless Cornish hen. <g>
>
>-wl

Doesn't HAVE to be oven...she just asked me how to bake it, so I
assumed oven. I told her to buy a bigger roast, because this wasn't
worth it. She didn't appreciate my advice <G>

Jeanne
who, so far today, has made homemade pancakes for breakfast, finger
sandwiches (the children think they're cool) for lunch, hamburger
steaks with garlic sauce, salad, and au gratin potatoes for dinner, a
batch of chili for tomorrow, and is working on "magic soup", which
wasn't supposed to be soup, just some chicken broth because I was
packaging up a big pack of chicken and figured I'd boil some for
stock, and the 3 year old woke up and insisted that it turn into her
favorite (magic soup is just rich homemade chicken soup with ABC
noodles, but the kids named it that after I made it the first time
when they both had colds, and it "fixed them up like magic")
Why do I do this when we get 10 inches of snow? Do I subconsciously
think we'll starve in the cold???