INGREDIENTS

INSTRUCTIONS

Let meat stand at cool room temperature about 45 minutes before
roasting.  Pre-heat oven to 450 degrees.  Put roast on a metal rack in
a roasting pan (fat side up) and sprinkle  generously with salt and
pepper.  Add about 1/4 inch water to bottom of pan and put roast in
middle of  oven. Immediately reduce temperature to 350 degrees and
roast meat  until an instant- read thermometer inserted in center
registers 120  degrees. Cooking time will vary - it will be anywhere
from 10 to 20  minutes per pound - depending on size of roast. (120
degrees means  rare, which is traditional for beef on week. Internal
temperature of  meat will rise about 5 as roast stands.  Let roast
stand, loosely covered foil, 10 to 15 minutes before  slicing.  Slice
roast thin for sandwiches and use pan juices to moisten top of
kummelwecks. You may need to stir a little water into pan, but do not
thicken juices.  Converted by MC_Buster.  Per serving: 0 Calories
(kcal); 0g Total Fat; (0% calories from fat);  0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;  0 Other
Carbohydrates  Recipe by: COOKING LIVE SHOW #CL9383  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1164
Calories From Fat: 525
Total Fat: 59.7g
Cholesterol: 663mg
Sodium: 1194mg
Potassium: 357mg
Carbohydrates: 146.4g
Fiber: 1.5g
Sugar: 0g
Protein: 16.5g