Steamship Round

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sounds good, I would add flour to coating to make a crisp crunch lay on top of vegetable base, cover with foil and roast at 300 degrees cook till 140 degrees, Then take out after cooking, add water to gravy mix probably more salt and pepper, some garlic powder, Let meat stand at rest, continue cooking gravy add a little flour to make it smooth, then after cooking for about an hour, strain the gravy and serve. In making the sandwiches, lay meat on half the roll, some thin sliced provolone cheese then more meat and some gravy cut in half and serve

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Sounds great, but waaay too big for most folks. I use a boneless 20 lb chunk of "steamship round", which any large market should be able to provide with a day or two notice. It is the rear leg from which London Broils are cut. I rub my meat with olive oil, then sea salt and cracked peppercorns, pour a bottle on NY Style A1 Marinate over it and paint both sides well. Cover the pan with tin foil and marinate for 12 to 24 hours(turn and paste every 3-4 hours if possible. Place in 350 oven for 3 hours/ meat temp 140. Remove and let sit for 30 mins and you are ready to carve or slice on a meat slicer (easier because you can section the meat and do it in "chunks". I do not add any veggies whatsoever. Feeds 50 with ease and you will have a range from med rare to well.

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You know the Butter Lovin Redneck. Does not know how to tell what cut or the proper name of that cut of beef.Or the foodnet work geeks do not know how the edit there recipes ether

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I have tried diligently to find why the steamship cut is called that? My guess is that it is because the bone, appears to resemble the smoke stack on the old steamships?? Help!

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No it's not a typo. A steamship round is the entire hind quarter of beef typically 50-60 pounds and will feed around 200 guests. Very cost effective and good.

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This recipe has served me well in a regular oven. My next effort will be in a convection oven and I'm a bit nervous. 3 Roasts at 50# each so I don't want to make a hash of it...

Can anyone offer suggestions for Steamship Round in a convection over?

I appreciate your help.

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The steamship round was wonderful, but never got done in the time specified, therefore my party was on hold. It takes much longer to cook than stated. I also cooke this meat in a convection oven, thinking that would help, it didn't. Great recipe, just make sure you have enough extra time.

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"Personally, I'm stuck on the idea of if the darn thing would even fit in my oven! So for a cook who is fairly new, go with the size of the roast being a typo and look for a roast that is 5 or 6 pounds. Shame on the author, the typist, and this site for a very poor job of proofreading."

I think the problem is that you do not know what a steamship round is. It is doubtful you could find one much less than 20 pounds.

It was not a problem with the editor, the typist, or the proofreaders for this site but rather your lack of understanding. We are awaiting your apology.

This will be the third one I have cooked for Easter and the first two were so delicious that I had to do the third one to prevent a riot! I was lucky to get a 20 pound roast but there will be a lot left over for for use later.

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I like it also

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This is a fantastic recipe! My husband was totally delighted with this dish. Thanks Paula!