Post by April B. on Feb 20, 2003 13:46:32 GMT -6
Vension Roast
Preheat oven at 425 degrees
(Use sirloin tip or round)
Celery salt
Coarse ground pepper
Garlic pepper
Bacon strips
For a really tasty, tender roast, bake only to the point of being rare or medium.
More than this could cause the roast to be a little dry or tough.
The best way to judge the doneness is with a meat thermometer.
Rare - 130 to 135 degrees
Medium Rare - 135 to 140 degrees
Medium - 140 to 145 degrees
First, brown the roast on all sides in a little hot oil.
Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.
Place the roast on a rack in a baking pan.
Lay several thin strips of bacon over the top.
Roast at 425 degrees for about 15 minutes per pound of meat.
Preheat oven at 425 degrees
(Use sirloin tip or round)
Celery salt
Coarse ground pepper
Garlic pepper
Bacon strips
For a really tasty, tender roast, bake only to the point of being rare or medium.
More than this could cause the roast to be a little dry or tough.
The best way to judge the doneness is with a meat thermometer.
Rare - 130 to 135 degrees
Medium Rare - 135 to 140 degrees
Medium - 140 to 145 degrees
First, brown the roast on all sides in a little hot oil.
Season the roast with a combination of celery salt, coarse ground pepper and garlic powder.
Place the roast on a rack in a baking pan.
Lay several thin strips of bacon over the top.
Roast at 425 degrees for about 15 minutes per pound of meat.
