a structure in the chloroplast of photosynthesizing cells, usu. one of an interconnected stack, having a pigmented membrane that is the site of photosynthesis. [< German Thylakoid (1961) < Greek thÈ³lakoeidá¸s resembling a bag =thylak(os) sack + -oÄidÄs -oid]
Round or rump roast almost two hours to reach medium rare, 3-pound roast six hours on low or longer. In a crock pot. On the stove top in a Dutch oven around two hours. Extra 15 minutes may be extended for medium or 30 minutes for well done. (source: http://www.ehow.com/way_5260879_long-cook-pound-roast.html).
Place the seasoned roast in your roasting pan with the fat side up. It will drip down and improve the flavor of the lean meat. 3. Multiply the weight of the roast by 30 minutes to find your cooking time. For example, a two and a half pound (1.1kg) roast will need 75 minutes or 1.25 hours.A five pound roast (2.3kg) will need 150 minutes or 2.5 hours.1  If you want it to be medium rare, use 25 minutes per pound. 2  If you want it to be medium, bordering on well, increase it to 35 minutes. 3  Top round roasts are best served rare and medium rare.. Remove the roast and test it with a meat thermometer when there are 30 minutes remaining in your cook time. Insert the thermometer into the thickest part of the meat. Follow these guidelines to achieve the right doneness: 1  A rare roast should read 125 to 130 degrees Fahrenheit (52 to 54 Celsius) when it is done.