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.=20
> Suggestions???

Hmmmm.

A top round can be a perfectly serviceable roast; it's part os the=20
impressive steamship round of big buffet fame. The problem with this=20
little one is that the cooking will proceed very quickly, relatively=20
speaking, so getting it to a good temperature is difficult. If I had=20
to roast it, I'd coat the outside with equal parts of garlic powder,=20
white pepper and a seasoned salt. Roast at 225=B0F to a center temp of=20
118=B0 or so. Residual heat will take it up over 120 to a rare finish.

Before roasting, I'd let it sit out for at least an hour to come up to=20
room temp. The smaller the interval between the temp of the meat going=20
into the oven and coming out means it'll cook more evenly and more=20
quickly.

But keep that thermo very handy.

A 2-pound top round "roast" is more realistically a largish steak. I'd=20
probably either do it on my grill, sear it on my cast iron griddle or=20
pop under the broiler.

Pastorio