Did anyone prepare that roast that was published in Cook's Country's October/NOvember 2005 issue?
I am not very familiar with making roast beef and top sirloin roasts, the cut recommended in the article, are on sale this week. The recipe looks quite intricate, with three garlic preparations required (a rub, a paste and the insertion of pan-fried garlic slivers involved.
So, my two questions are:
- Have you made the recipe and is it worth all the work?
- Do you have a tnt top sirloin roast recipe that you can contribute?
Thanks a lot in advance!