My rotisserie book states 18 minutes a lb for rare, 19 for medium and 20 for well.
But I check with a meat thermometer at the rare mark and take it out to sit for 10 minutes.
You are going to have a very dry roast!!!!
Depending on the type of meat 20/30 mins per pound + 30mins. Id cook a 4.23 lb roast for about 2 hours 30 minutes at 180 F, as I like my meat well done.If cooking Pork make sure its not 'bloody'.
There are several types of meat or roast that can be used for Italian beef. These meats include rump roast, sirloin tip roast, eye round, and bottom round roast.
roast
The round cut (back hind quarter) from beef steer produces the following: # Round Steak # Rump Roast # Top/Bottom Round Roast # Eye Round Roast # Tip Steak # Ground Beef/Ground Round
it depends on the temperature but it should be from around 30-45 minuets.
ubersetzen eye auf runde roast beef
No, it's not the same. I was in the store today and asked the butcher what the difference was. He said they both come from the same area and the eye of round is cut from the rump roast section. He said the eye of round would be a little more tender. I think he got it wrong. I usually buy rump roast and cook is in the crockpot and is falling apart when I take it out. Today I bought the eye of round and it was not really tough, but not falling apart tender like the rump roast always is. No next time I'll get rump roast.
1st round- 20,000 pound 2ndround-32,000 pound 3rd round-54,500 pound 4th round-93,000 pound quater finals-210,000 pound semifinals-420,000 pound runner-1,100,000 pound winner-2,200,000 pound
The best thing for you to do is to pick up a meat thermometer. If possible, try it out once or twice before a critical meal to make sure you know how to read it accurately.
Pound as in a pound coin. Other answer: Clowns too. Most clowns are fat, and it rhymes with round. their are scary as heck
I don’t understand the question