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| Hard to beat an inside round. Wife catered for 30+ yrs. The most popular meat dish she served 2asvroast eef, always used an inside round.. She would make a sauce using water, worchestershire sauce, minced o ions, & garlic powder. Put roast in a 6" deep pan, add water till roast was about 3/4 covered, then pur sauce over top of the beef. Put pan in oven & cook till done, basting occasionally, . She preferred using a convection oven for more even heat. Remove when centerbof roast reaches 130-135°. Slice thin slice being sure to slice across the grain of the meat. Put slices in a 2" pan & pour some of the sauce from the baking pan over the meat. Use rest of sauce to make gravg | |
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Curious on melt in your mouth roast beef recipies?
