Quote:
Originally Posted by Mennonite
What cut did you use? A lot of people use chuck roasts, but I prefer to use a top round roast. Usually there isn't as much fat and tissue. I'll still do a bit of trimming before I even put it in the pan.
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Don't remember, whatever Hy-Vee had on sale this weekend at $3.79 a pound. The roast was fall apart tender, I took the celery and carrots out an hour before the roast, they were perfect. The gravy wasn't overly greasy, just thought it coated the tongue a bit.