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My first instinct is to put it in a crock pot if you have one large enough. I used to be really against them until I started using one very recently and have just been amazed with the unmatchable tenderness. You could cut it into steaks if you're not set on doing the whole thing as a roast. Grilling adds great flavor if you live in a warmer climate or have a garage if it's snowing where you are. If you're going to do it in the oven, do it at 325 and cook it longer rather than trying a higher temp for a shorter period. If you want rare cuts then keep an eye on it and get a meat thermometer to make sure you don't over cook it. If you want the whole thing well done, just keep the temp low and it will fall apart.

Marinade this bad boy for at least a day or maybe three to get great flavor. Beer, sage and garlic would be a great marinade. Or if you want to go classy try a cheap (maybe one of those new little boxes they sell by the register) Merlot with garlic cloves and rosemary. Another good one is Yukon jack, honey and soy sauce. If you're against cooking with alcohol try thinning out a good bbq sauce with Pineapple Juice and adding garlic and cumin and using that as a marinade. Whatever you do just remember not to cook it too fast and it will hold all of that great flavor and turn out just perfect.

Nom-nom-nom...

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14y ago

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