bringing the meat to 145 is amlost Medium Well and letting it sit in the oven at 200 degrees is going to make for some very grey, dry beef. The rost will raise a good 10 degrees after you pull it from the oven so pull it at 110 for rare, 120 for medium rare, 130 for medium- anything after that- well, god help you(remember, you will still get a few medium well- well slice on the end of the roast). As for those people who said they thought it was too salty, are you sure you used kosher salt? While a cup of salt is probably too much for a 5 lb roast, kosher salt won't make it super salty tasting.

Reviewed On: Nov. 29, 2008