Comes from the shoulder. An inexpensive cut. Easily carved. Great hot or cold. Cook long, low, slow either in the oven or slow cooker (the connective tissue becomes tender when simmered gently). Add flavours of choice. Key is to use 1 cup of liquid per 1kg of meat.
The classic beef roast. Cook fat side up so those juices run into the meat as it cooks. (If you want to add flavour smear with one or a combination of butter, mustard, horseradish and garlic). You may want to sit the roast on a rack within the roasting pan. Cook uncovered on medium high for the first 15 minutes and then cover and reduce heat to complete cooking.
REST before carving.
