Round Roasts average 3 lbs.
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Round Roasts come from the hind leg of beef. It is a simpler muscle than the shoulder. It is also leaner. We like to rub them with a favorite mix of seasonings, (always coarse salt and fresh pepper) and dry roast them at around 450 for around 15 minutes. Then reduce heat to 350 and insert a thermometer and roast till your desired internal temperature. (We like rare - very pink - I take out the roast at around 125 and cover it, and let it rest for 15 minutes while it continues to cook) - Hugh Fearnley- Whittingstall deserves credit for this method. It's been full proof, in my experience.
Like venison, grassfed beef will be lean, especially the round. If you like a little more fat on it while it cooks, consider draping it with a few slices of bacon or rubbing it with butter.