I used a 6lb roast, have a 1955 gas stove/oven which I have serviced every year to make sure it is up to par. Oven/Stove Guy always tells me that if they made ovens/stoves the way they did back then, he would be out of business. I wished I would have gone with my gut, but instead followed reviewers advice as far as "leaving the oven on at least 140F" for the next 2-1/2 hours because gas ovens don't retain heat. Used a bit of olive oil to coat roast then heavily seasoned with Kosher salt, pepper, fresh basil, oregano, thyme and rosemary placed in oven turned down to 475F and it smelled amazing. I used the 7 min/lb. method (next time I will use 5min/lb. and then turn my oven off). I turned the oven down to 140F and luckily decided to check my roast after 1-1/2 hours. The temp was already at 140F so I took out covered with foil loosely for approx. 20 min. and then began to carve. To my surprise, the roast was already medium to well done. We like rare! It still tasted/smelled AMAZING and there was a very small section of a faded pink left. Used the juice for gravy and it was AMAZING. Had a chunk of the roast left, two days later sliced it up very thin, heated AuJus to boiling, turned off, placed the thin slices in AuJus as needed and served to company. They LOVED IT Served with mashed potatoes, gravy and fresh spinach. I will definitely make again but use the 5min/lb. method and then TURN MY OVEN OFF! Apparently my oven retains heat JUST FINE! Thank YOU for this RECIPE! A++
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I used a 6lb roast, have a 1955 gas stove/oven which I have serviced every year to make sure...