I had to read through all the reviews to find someone who had cooked a smaller roast this way. I had a 2.78 pound roast. I seasoned it with Montreal Steak Seasoning as others did. I added extra pepper, salt, and garlic powder. You CANNOT salt the roast until right before you cook it!! Salt draws out moisture if it sits on the meat. Since the Steak Seasoning has salt in it do not use it too early! I put mine in a dish resting on its side on onion halves but next time I'll use a rack. I cooked mine for 30 minutes, then turned the oven off for 2 hours. I decided to check the temp and it was 138. I knew it was almost done but I had othr stuff to prepare so I let it sit almost another 45 minutes (I turned the oven on for about 4 minutes to replace the heat I let out), then turned the oven on again for about 10-15 minutes as everything else was getting finished. I have a big toaster oven to do other stuff. For au jus I put about 1/2 cup beef broth in the dish at the beginning and then added another 1/2 cup for that last 10 minutes. It was yummy. It turned out a perfect medium rare--pink but no running blood. Oh, I did have the oven light on the whole time so that might have kept the oven warmer and it is a brand new oven so it is well insulated.
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