Caslon
Executive Chef
It's a 1 lb.petite roast I'm cooking.
I am wondering just how much a roast benefits from a marinade. I usually mix up a packet of McCormicks Bag-of-Seasoning marinade mix and pour it over the roast without marinating it that long. The reason? That mix adds nice spices to the outside of the roast so that when you slice it, the edge of the slices have a bit of a spice note to them. I don't have that mix this evening so I used my usual oil-vinegar-grated onion-Worcestershire-salt and pepper marinade. While it changes the color of the outside of the roast as it tenderizes, I figure that "tenderizing" is permeating the roast by only about 1/16" and it's not adding that many colorful spices to the outside.
I'll pat the roast with paper towel and salt and pepper it. 325F to 140F.
I'm having second thoughts about the the effectiveness of oil and vinegar marinades. I'm going back to a quick marinade of McCormicks seasoning packet with its more robust spices that add a nice spice note to thinly sliced piece edges. At some Albertsons supermarkets, their own eye-round roasts come out with a black coating around them. I'll have to figure out how they get that result.
I am wondering just how much a roast benefits from a marinade. I usually mix up a packet of McCormicks Bag-of-Seasoning marinade mix and pour it over the roast without marinating it that long. The reason? That mix adds nice spices to the outside of the roast so that when you slice it, the edge of the slices have a bit of a spice note to them. I don't have that mix this evening so I used my usual oil-vinegar-grated onion-Worcestershire-salt and pepper marinade. While it changes the color of the outside of the roast as it tenderizes, I figure that "tenderizing" is permeating the roast by only about 1/16" and it's not adding that many colorful spices to the outside.
I'll pat the roast with paper towel and salt and pepper it. 325F to 140F.
I'm having second thoughts about the the effectiveness of oil and vinegar marinades. I'm going back to a quick marinade of McCormicks seasoning packet with its more robust spices that add a nice spice note to thinly sliced piece edges. At some Albertsons supermarkets, their own eye-round roasts come out with a black coating around them. I'll have to figure out how they get that result.