A few questions

[yorkshirepud]

Hello All,

Need a little help ...

Tonight I will be cooking the recipe - Eye-of-Round with Roasted Garlic Sauce - found in 'The Complete Cooking Light Cookbook'. I need to make a few adjustments and need some help. ;)

The recipe calls for a 4lb beef roast that is cooked for 2 hours at 325. However, my roast is just short of 1 1/2lbs, so should I adjust the cooking time?

Also, the recipe calls for marjoram which I don't have. What is a good substitute that will duplicate the flavour?

Thanks in advance.
YP

[SandyM]

Re: Marjoram - I found this information on the Cooks Thesaurus site:

marjoram = sweet marjoram = knot marjoram = knotted marjoram Pronunciation: MAR-jer-um Notes: Marjoram is sweeter and milder than its close relative, oregano. It's often used to season meats and fish, and works best when its added near the end of the cooking period. Fresh is best, but frozen or dried marjoram are acceptable substitutes. Don't confuse this with wild marjoram, which is better known as oregano. Equivalents: 1 tablespoon fresh = 1 teaspoon dried. Substitutes: oregano (This is very similar, but not as sweet and mild as marjoram. Substitute two parts of oregano for three parts of marjoram.) OR thyme OR sage OR basil OR summer savory

Your smaller roast definitely won't need the same cooking time as a larger one. Of course I'm no beef expert - I'll send Jewel over. :D

Good luck!

[browneye]

Here is a resource that I found on the web for cooking times and tips on roasting-
Use a quick read thermometer for best results!

For a timetable, see this site:
http://www.beeftips.com/cooking-roasts.html


FOUR EASY STEPS TO A PERFECT BEEF ROAST!
STEP 1: Heat oven (see Roasting Timetable for temperature). Place roast, straight from refrigerator, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part, not touching bone or fat.



STEP 2: Season beef before roasting as desired. Do not add water or cover roast. Roast according to Roasting Timetable above.




STEP 3: Remove roast when thermometer registers 135-140 degrees F (medium rare) or 150-155 degrees F (medium). This is 5 to 10 degrees F below final desired doneness. Tent roast loosely with aluminum foil. Let stand 15 minutes.



STEP 4: Roast temperature will continue to rise about 5 to 10° F to final desired doneness and will be easier to carve. Carve across the grain, when possible. Garnish and Enjoy!

Hope that helps!

:D

[yorkshirepud]

thanks for all the help everyone ...

I'm guessing I need to cook this thing for approx 40mins and all will be good... here's hoping!

YP