Originally Posted by Bella713
How was it??
It turned out pretty good!! I did a dry roast, I don't have any way to submerge it?
But basically I put a bit of water in the bottom of the pan, then put salt, garlic salt, pepper and oregeno on the roast. Put it fat side up on the pan, cut up a couple cloves of garlic, stabbed little holes in the roast and inserted the garlic (I LOVE garlic) covered with tin foil and put in my meat thermometer.
It took about 2 hours to get to temperature,then I took it out and let it sit for 20 minutes while the yorkshire cooked and while I whipped the potatoes. I used the drippings for the yorkshire and to make gravy.
The roast was a perfect tinge of red!! ( we all eat very rare meat) and was very flavourful!!
a very good first attempt I think!!
It wasn't tender though,like some of you mentioned (could NOT cut with a fork)
Originally Posted by Rosiemac
Well i'll be blowed!. I didn't know that Linda?!
I learned to make yorkshire pudding when I was a kid, that was always my contribution to Sunday dinner,now I have to do the roast too since I live onmy own!