Originally Posted by Addie
That black coating on the prepared roasts usually consists mainly of crushed black pepper. It is mixed with a paste of Dejon mustard and rubbed all over the outside. If not black pepper, then a mixture of finely ground different herbs.
Thanks for that Addie. I was wondering how they achieved that outside dark crust on their store made eye-round roasts.
The way they roast it, each thinnly sliced piece has an edge of modest herb flavor. I'm going back to using McCormicks roast seasoning packet. The outer part of the roast has those herbs on it after roasting, which adds a nice hit of subtle herb flavor to each sliced piece.
I set my in-oven thermometer probe to beep me at 140F. But the damn thing shuts off to save battery power (I suppose).
Anyways, it should go into sleep off mode like it did and wake up at 140F and beep. It didn't. I gotta configure it not to shut off or at least come back on when it reaches the max temp I set it at. I must have not set it correctly.