Jeanne Burton wrote:
> 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>
>
Perhaps she can't afford a 5-6 lb. roast, ever think of that? Might have
behooved you to tell her to prepare it like a pot roast with liquid.

> Jeanne
(snipped all the children food stuff, yeah, you have kids, big uffing deal)