On Sun, 23 Jan 2005 06:45:15 -0600, "jmcquown"
> wrote:

>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)
>

That was uncalled for. If you're in a nasty mood Jill, do yourself a
favor and don't post.

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