The roast isn't as big as the one called for in the recipe. The thyme, sage and rosemary aren't fresh. The mustard is sorta like dijon. Onions are very much like shallots. I don't think the author had an oven that had convection bake...but I like convection bake. When it comes time to make the sauce...I don't have any vermouth...dry or otherwise.
I'm sure it'll be delicious.
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I made London Broil, yesterday. Except I didn't broil it.
I put the meat in Lowery's Steak & Chop Marinade the day before and let it marinade for 24 hours. Then I put it in a shallow glass roasting disk, with garlic, chopped celery, carrots and onions - all mixed into the marinade.
Then it got put in a 300 degree oven for 4 hours.
Utterly delicious and fork tender over a bed of wild rice.
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