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The simplest way is to use your large turkey pan. Put about one cup of water in the bottom, then put the meat together...but not touching..in the pan. Baste with olive oil (the meat has little fat, so you have to add a bit), cover, and cook in a slow oven. As far as temperature, 300 to 350 is sufficient for approximately an hour and a half. Test with a meat thermometer in each roast for done-ness.

The bit of water will have caught the beef drippings, so now you also have sufficient stock to make a very nice gravy should you so desire. If not, it makes an excellent stock for the leftover meat to become soup.

Of course, add assorted spices and salt to your taste.

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