The only shot of dinner together. Sorry the pudding is in the way, I wasn't in the mood to plate and just threw it on there. I enjoyed the flavor of the the CS pea mash far more than I expected. The rapini was as expected. The top round, however...
I dunno, folks. 139° for about seven hours. The searzall finished the browning really nicely. The four ounces of jus, once clarified and seasoned, was delicious. But the meat itself was... dry. Really dry. Look at it, above, just sliced. Is top round always this dry? This meat came from a cow raised by a friend, it's pretty good meat. If it's not the nature of the cut, maybe it's the age - this roast stayed in the freezer, heavily and properly vac-sealed, for about two years.
If you wanted to make a seriously juicy, juice-leaking, jus-tastic roast - for English Sunday dinner - what cut do you use?
