Making Well-Done Roast Beef (Not Prime Rib)

[Suzanne]

Regular convection will give you the moving heated air, but not the steam. You know how sometimes to bake bread, you have to spray water into the oven, or put in a pan of water to create steam? The combi-oven does that in a big way. And that is what makes those hunks of not-so-tender meats tender and moist.

I don't know if anyone makes combi-ovens for home use (you already know how big and how expensive the commercial ones are ), but you might try Googling. If you find out anything, post it on the Equipment board -- I bet there are others who would be interested, and that's the place to discuss it.

[cookingwithfat]

I know I am late to this thread, and maybe someone else has suggested this, but I like eye of round for sliced sandwich meat. It has great flavor and is fairly cheap. It will dry out something fierce though, so be sure to follow above instructions to let cool and sit overnight in broth.