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Less Expensive Beef Roasts

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Cooking

By James Peterson

Published 2007

  • About
Sirloin roasts from a good butcher are often the best value and are tender enough to serve in thick slices. Cuts such as eye of the round, top round, and bottom round should not be roasted more than medium-rare, or they will be dry, and should be served in very thin slices. Roast these cuts as described for prime rib. The broth and stew meat are optional.

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