Rate, Review & Comment

"I have always struggled to end up with a lean tender rosted joint in the oven. I tried this recipe searing the sides first then placing in a pyrex dish with a lid with seasoning ,crushed garlic , stock cube and red wine half covering the joint. This can be then cooked on a hot plate leaving the oven empty for other the rest of the meal. The best beef i have had for years!. It cannot be sliced too well because it falls apart !"