This is a lean, boneless roast that is best cooked low and slow to medium-rare. A nice spice rub will lock in the flavors. To serve, carve into thin slices after resting for 15 minutes.
This is a lean, boneless roast that is best cooked low and slow to medium-rare. A nice spice rub will lock in the flavors. To serve, carve into thin slices after resting for 15 minutes.
