On Sat, 22 Jan 2005 22:46:47 -0500, 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???
>

I routinely cook small roasts; it's no big deal.

The temperature for rare/medium rare will be the same as for a large
roast but the cooking time will be shorter. With her thermometer she
should be fine. Just check the temperature sooner and more often.
She might find it worthwhile to invest in a Polder themometer with the
probe that stays in the roast while cooking, and it beeps when the
desired internal temperature is reached. That way she doesn't have to
keep checking and opening the oven.


Sue(tm)
Lead me not into temptation... I can find it myself!