In article .com>,
"Sheldon" > wrote:

> On Feb 20, 6:27�pm, Melba's Jammin' >
> wrote:
> > I just put this into the oven. *Won't eat it tonight - will have it
> > later in the week.
> >
> > The recipe is from <www.beefitswhatsfordinner.com>. * :-)
> >
> > Garlic-Herb Crusted Beef Roast
> >
> > 1 * * boneless beef round rump roast or beef bottom round roast (3 to 4
> > pounds)

(particulars snipped)
>
> Looks substantial and basic, will make nice open faced sammiches...
> just need gravy. When I make bottom round I always remove that weird
> chunk of gristle and whatever silver skin is present, then tie it in a
> couple three places to even it up. For salt I like to use penzeys
> celery salt... better is their English prime rib seasoning. I woulda
> stuck it into a 400�F oven and then after ten minutes turned it down
> to 325�F., adds a bit more browning. Shoulda put a big tray full of
> oiled spud wedges to bake along... stick em on the very top rack, it's
> hotter up there. Barb's bottom's round.... yum! LOL
>
> Sheldon

Meat looks good. A titch more done than I'd've preferred, but it's not
ruint. '-) I left the fat layer on for roasting but trimmed it when it
came from the oven. I'll slice it thinly for sandwiches for us and for
friends later * something along the lines of a French Dip Sandwich, I'm
thinking. Small Child and her mother are coming for a visit. Grandpa's
going to babysit while Beck and I go to a classy party together. No
potatoes, Sheldon; I'm thinking I want those fresh, not reheated.

The Widow Dorothy came over for dinner * we had tacos with the fresh
flour torts I brought home from Sunny Eggo. Sure are different than
commercially made torts.
--
-Barb, Mother Superior, HOSSSPoJ
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