Roast From The Round Recipe

Instructions

1. The top of the round, if not as tender as the better cuts, is usually juicy, and if well-done meat is preferred, will be very palatable.
2. A piece not more than three inches thick should be put in the bottom of the roasting-pan, dredged with flour, salt, and pepper, and slices of clear, solid fat or suet laid on top.
3. Not more than ten minutes to the pound need be allowed for cooking, since there is no bone, and it is thin.
4. Carve the same as a thick steak, in thin slices.