My experience with beef roasts is to cook 20 minutes to the pound @ 350 deg. and use a meat thermometer to make sure the roast gets cooked through. 165 is good for starters but 170 would be safer for killing any bad stuff in the meat.
To slice, cut across the grain of the roast thinly -- it helps to have a super sharp knife to cut thin along with a strong fork to hold the roast in place. If you cut thin, then even the toughest cuts of meat will be tender.
Season the roast with a little garlic powder and black pepper before cooking. I love to get the end cuts since they're the most flavorful from seasoning. Have to share with my honey though ...
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