On Sun, 23 Jan 2005 09:21:52 -0500, "Bob (this one)" >
wrote:

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

Oh yeah, when I made my mini-roast, I browned it first in a cast iron
skillet (I've got this really cool square one. Love it!).

Anyway, once it was browned, I just stuck the roast, skillet and all, into
the oven.

I usually crockpot my round roasts for Italian beef or shredded beef for
tacos. It's not a fabulous cut for dry roasting, the way I do most of my
roasts.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_