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

It's probably too late, and the roast is already eaten.
BUT, next time she might consider treating the small roast more like a
large steak. Instead of the oven, I'd sear it in a very hot pan (if I
wasn't using the charcoal grill) on both sides, then remove the pan from
the heat, cover and let the meat rest for about 15 to 20 minutes. Then
return to medium heat (if necessary) to cook to the preferred doneness.

BOB
but I'd rather use the similar procedure on the covered grill