In article
>,
Sheldon > wrote:

> Unless you state which cut "rolled roast" is meaningless.... and it
> could very well be chuck... could also be flank, or round, or rib, or
> skirt, or sirloin, or...

Good point, but fine. Use a tougher piece of meat than a standing rib.
The rolled roasts around here are usually sirloin or round. Sorry about
the too general description.
Use cheaper beef that can stand up to long moist baking or braising.

leo