Fantastic recipe. I altered it slightly to accomodate tighter time frame as follows - rubbed 4lb roast with some minced garlic first, then pepper and piled on the kosher salt (to anyone who found their recipe tasted salty - did you use regular salt or kosher? There's a BIG difference!!) Warmed oven up to 425 degrees, then put roast in and turned down to 250. Roast reached medium in just under 4 hrs. For reference - 140 degrees = rare, 155 = medium, 165 = well done. Let rest for 10 min, cracked off salt crust and served - perfect!
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