Cooking a mystery roast
We were given a beef roast by my sister-in-law. It was packaged up in a commercially sealed bag, with some kind of marinade in it. It was frozen when we got it. There is no label on the roast, telling us what cut it is. So we’re not quite sure the right way to cook it. My wife suggested that we cook it in the oven for 20 minutes per pound at 350 degrees. Well, we weighed it on our postage scale and found it was 2.25 pounds. So I put it in the oven at 4pm, hoping it would be ready by 4:45 or 5pm. Well, we stuck a thermometer in the roast to make sure it was done to our liking, and we just now took it out of the oven at 5:40. Most of the cookbooks suggest about 20 minutes per pound, so I don’t quite understand why it took so long to cook! My wife always tells me when she cooks a roast that there really is no telling exactly when it will be done – she says “it’ll be ready when it’s ready!” I never understood why she would say that, but now I guess since I’m the one cooking it I understand that a little bit better – when it’s ready, it will be ready!
I’m sure hoping it isn’t tough! I’m letting it “stand” for a few minutes before slicing it. I wonder what flavor the marinade is!