Oo I cooked it for 4 hrs and it came out a little dry; it was almost like all the gravy didnt soak into the meat, I had a ton of liquid, and a roast that was very dry on the inside... Next night it was better, I revived the meat by popping it in a glass dish w/ a lid, a bit of water, the remaining gravy and heated it up on low (250 I think) for about an hour, which really helped the meat absord the liquid... Next time I'll probably skip the foil, as I think the meat did better submerged in the gravy rather than surrounded. Good stuff though, reminded me of home :)
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