Darren wrote:

> However, my questions concern exactly what cut of beef to use?
> Some recipes call for beef roast such as rump, while others call for
> top round,etc. All recipes call for the standard 2-3 hours roasting
> time.
> My local supermarket carries rump roast but they are always very
> small.

I've had very good results with rump and eye of round would work well
too. Typically though EoR costs a bit more. I do a full eight day
marinade which I think helps with getting it tender.

Couldn't you ask your grocer to cut a larger roast for you, or save one
back when they get their shipments in?

--Lin