LarryWolfe
Chef Extraordinaire
It was too cold for me to grill yesterday so I made a bottom round roast in the oven and used the slicer I got for Christmas for the first time and I like it! I seasoned the roast with pepper, kosher salt, onion and garlic power. Cooked in a 450* oven till the internal temp hit 125*, let rest for about 30 minutes and sliced. Had it on Kaiser rolls with thin sliced onions and horseradish.