On the way home from work tonight I stopped and bought a 4 1/2 pound round roast. It has a nice fat cap on one side and its tied. When I got home I injected it with some thined out sweet baby rays then rubbed it up wrapped it in foil and stuck it in the fridge. I guess I want to slice it and keep it rare and jucy, but dont want it to be tough. Any suggestiond on this? Thanks in advance.
post #1 of 13
6/20/08 at 10:24pm