I saw your post about slow roasting London Broil. I ate some London Broil in a restaurant and I asked for the recipe. I was told that the London Broil was grilled to seal in the juices then slow roasted in the oven at a very low temp. overnight. It was so tender you could cut it with a fork. I was told this can be only done in a commercial oven, but I don't see why it can't be done in a home oven. The lowest temp on my oven is 170*. I don't know what temp. they used they didn't share that.
Can you tell me more about how the catering people do this method you described?? thanks so mcuh for your help!!!!!! :) :) :) :)