The Round Roast is also commonly known as the housekeepers cut. It is oerfect for roasting or braising.
Remove from the fridge until room temperature before cooking (stops the roast going from an intense cold to intense heat) rub it down with some olive oil and then coat a generous amount of sea salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust. It is recommended to sear the joint on the pan first. creating a "basket" of crust to seal all those lovely juices and served with tasty gravy made from pan drippings.
Each roast is approximately 1.50 pounds.