On Wed, 20 Jul 2005 19:41:37 -0500, ceed
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com>
wrote:

>Hi,
>
>I picked up a 5.5lb Certified Angus bottom round roast (boneless) today at
>the store. Kind of an impulse buy based on the fact that the price was
>more than right. I am not very familiar with this cut and would like some
>suggestions: Should I smoke it in the bullet, or sear/grill it? Seems to
>good for pot roast. Ideas and suggestions welcome.

I marinade mine over night using a savoury [jarred] chutney , Olive
oil, diced onion, pepper. Slow roast slice thin like a pot roast.
Deelish.

Harry