| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 8 | -(up to) | |
| 10 | lb | Thick roast (cheaper cuts are fine as cooking will tenderize the meat) |
INSTRUCTIONS
Place roast on a rack in an open pan. Insert meat thermometer toward center, but away from any bones. Set oven for 165. Bake for as long as 24 hours (170 on thermometer) for well done meat; 16 hours (160) for medium; 12 hours (140) for rare. Every slice is juicy and tender. MRS JERRY CRISP (JAMIE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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