HELP! My husband is a meat and potatoes man. For 23 years, I have cooked dry, tough, cardboard-like roasts. Our anniversary is this week, and I have a 3 lb. bottom round roast to try - probably one last time. It has sat in the fridge overnight with a dry rub of garlic and herbs, soaked in a cherry soda, as I was told that would add some flavor as well as break down some of the tough fibers. HOW DO I COOK IT TO PERFECTION? We like our steaks medium rare - hot pink inside and soft and moist. I would like to duplicate this for the roast.
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