MJ wrote:
> I think i will try the high and then turning it down low method.
> Anybody have any ideas for flavoring?....just salt and pepper or do i
put
> other spices or do i put an oil on it.? As you can see i am a
rookie..lol
> Good thing im not having guests over this way if it doesnt turn out
its just
> the hubby and the kids that suffer...lol.
>
You'll probably find all schools of thought about flavoring a roast
beef before cooking. First, let me mention that you shouldn't oil the
roast. The fat on the roast (which needn't be trimmed before
cooking)will baste the roast as it cooks.

I personally favor just salt & pepper, esp if you'll be making gravy
from the drippings. (Anything you put on the roast will end up in the
drippings.) I've had roast beef flavored also with a bit of rosemary
which was very good. And that's as far as I go. :-)

Mac

>
>
>
>
>
>
>
>
>
>
>
>
> "GoombaP" > wrote in message
> ...
> > You can see by these replies the reason cooks are much smarter than
> nuclear
> > physicists: there's more than one way to do things right!
> >
> > "MJ" > wrote in message
> > ...
> > > Does anyone have any ideas on how to cook it? I have looked it up
and
> > > there
> > > are about 3 different techniques. The grocery store had them on
sale so
> i
> > > picked one up but i dont want to mess it up. I would like it
medium rare
> > > and
> > > tender so if anyone can tell me which way is best that would be
> great!!!!
> > > 1. Turn oven on 500 cook for about 20 minutes then turn down for
the
> > > remainder
> > > 2. Turn oven on 500 cook for about 30 minutes then just turn the
oven
> off
> > > for about 4 hours without opening the door at all
> > > 3. Cook it at 325 until desired doneness.
> > > Thanks
> > > MJ
> > >
> > >
> >
> >