Lizzy: Stirring! [petulantly]
Then they both started laughing.
It could have easily ended with exasperated sighs, and "you are so annoying," but luckily, we have a sense of humor over our OCD tendencies with rice.
Why would I not take a perfectly good roast beef and serve that for dinner again?
There are two reasons:
- my family doesn't eat leftovers (blame my husband), and
- I bought the wrong cut of beef.
I was at the grocery store, however, and roast beef seemed like a good idea for a wintry Sunday. My hand hovered over the "roasts" and came upon a bottom round roast. I brought it home, let it get to room temperature, seasoned it with Penzey's prime rib rub, and cooked it in a preheated, 350-degree oven until 120 degrees. Then I let it rest, tented with foil, for about 20 minutes while I made gravy from the drippings.
After I sliced it and tasted it, a bit of cooking advice tickled my brain. I called my mother-in-law, and my suspicions were confirmed. Joyce said, "Yes, top round roast is better for roast beef. You usually use bottom round for pot roast."
I don't know how many times Joyce has told me this ... probably all four times I have made roast beef.
Don't get me wrong. The bottom round roast beef wasn't bad. Just a little chewy.
The next night I cut up the remaining roast beef into big chunks, threw it in the pressure cooker with the leftover gravy, some additional wine and beef broth, celery, and carrots and pressure-cooked it for 40 minutes until tender. There you go ... pot roast.
I say I like chuck roast better for pot roast.