Re: roast beef question
Posted by Dayle on 1/8/2011, 11:21 pm, in reply to "Re: roast beef question"
Can't wait, mashed potatoes, gravy, yorkshire pudding (I make really good ones) and wonderful roast beef.
I'll let you know how it turns out,
: For best results cook it low and slow.
: What cut of beef is it?
: We rub ours with Montreal Steak Spice and
: cook at 325 until desired doneness is
: reached. However medium in the middle is
: sacriledge to me. Sorry. Use an instant read
: --Previous Message--
: Here I am asking for help on my own board!
: Believe it or not, I haven't cooked a big
: roast of beef before. Hubby purchased a
: roast beast from Costco, sirloin tip 4.95
: kg. approx. 12 lbs. We are having a big
: group of friends in for dinner and thought
: it would be a treat to serve a beautiful
: roast instead of chicken pieces or whatever.
: My daughter took one look at it and said,
: 'it's as big as a turkey and isn't
: hollow'.... and on that thought I decided to
: ask you guys the best way to cook it. I'm
: visulizing a big browned roast med. in the
: Was thinking of starting it very high heat
: and then reducing to 325. Rub with
: anything?? How long, it's so thick and LOL
: not hollow!