"Melba's Jammin'" > wrote in message
...
> In article >, notbob
> > wrote:
>
>> On 2005-01-04, Melba's Jammin' > wrote:
>>
>> > at 300 for about 2 hours....
>>
>> > disgustingly dry....
>>
>> Gee, I wonder why?
>>
>> nb
>
> No enough liquid, I guess. Hey, everybody told me to bake it for a
> couple hours low and slow. I did. It sucked.
> --
> -Barb, <www.jamlady.eboard.com>

If I can add my two cents I think there was nothing wrong with your recipe
or the technique.

IMHO the problem is the cut of beef - The Top Round appears to be a good
value 'cause its red and very lean but I believe unless cooked rare and
sliced like a London Broil you end up with shoe leather.

Next time try your recipe with a piece of boneless chuck or at the very
least use a thin cut of bottom round. IIRC we used to make it all the time
but we had to simmer it to death in an electric fry pan with lots and lots
of liquid.

Dimitri