I’d highly appreciate some suggestions on how to prepare this monster after it has defrosted.
I made one of these:
https://www.lecreuset.com/bbq-beef-roast-with-sweet-bourbon-glaze/LCR-2748.html
Good stuff!
This does look really good and very simple. My roast is bigger, but I guess I’ll just need to gauge doneness with a thermometer.
Or cut it in half and make it twice. :)
Bake in the oven on a wire rack in a pan. Cook at medium heat until almost ready. Turn up the heat to give it a nice outside. You can switch the last two steps. I’d say broil, but it’s not quite right.
You mean you can cook high first, then turn it down to cook the inside or vice versa?
Reverse sear:
I’ve heard both. I like to cook on a high heat at the end, but that’s just me.
It does seem like you’d have more control if you brown second. What if you over brown then end up burning the outside during the slow part?
Scrapey, scrapey
Slow cooker?
“ A classic and affordable top round roast made in the slow cooker is the perfect comfort meal. With parsnips, potatoes and carrots, and a rich and flavorful broth, you’ll regularly add this recipe to you meal plan.”
https://www.howewelive.com/top-round-roast-in-the-slow-cooker/
