I can normally cook an awesome pot roast in either the oven or slow cooker, that being said never send your husband to the butcher as he has come home with a cut I am not familiar with. As well, got an awesome Dutch oven for Christmas I would love to use today.
So here is my question, the cut is called "Baron of Beef", sirloin cut, seems to be wrapped similar to how you would get an old fashioned ham, not just a straight cut of beef you would brown. Do I need to brown this prior to braising in Dutch Oven, should I even cook in Dutch oven? We like med rare but I will be happy with tender and NOT dry hahaha
Any advice anyone could offer would be awesome, I got about 2 hours before I gotta get this thing going hahaha
Merry Christmas (belated)