Saturday, December 30, 2006

Slow-Roasted Roast Beef

I roasted this cut of beef in my mother-in-law's oven this afternoon. After searing the roast in a skillet, I placed the roast in a 200-degree oven for around five hours. At about one-hour per pound, I pulled the roast from the oven at 4:30 in the afternoon. It registered 140 degrees on the instant-read thermometer. When sliced, the meat was an even pink color throughout.

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