OK here's how I did it for a 5 lb roast (which fed 4 adults exactly-no leftovers). I let it sit out on counter for 1 hr. When I put it in oven the roast was 36 degrees. After 1 hr in the oven it was 81 deg. Oven off--after 1 1/2 hrs it was 140 deg, at 2 1/2 hrs it was 134 deg. and at 3 hrs it was 127 degrees. I panicked because the temp got up to 140 and since my oven runs kinda hot, i opened the oven door and left it cracked open about 10 minutes and then closed it again for the rest of the time. Next, Oven on again and at 34 min it was only at 128 deg. and at 44 minutes it was 135 degrees and then I took it out. It reached 145 degrees right at about 10 minutes sitting out on counter, covered. Oh and I also added Rosemary and minced jarred garlic to the rub. I also took another reviewers advice and made an au jus using about 28 oz beef broth and about a tablespoon of beef boullion granules added to pan after the 3 hr oven-off period. There was some seasoning in the pan that fell off roast from the beginning so that made it even tastier! Oh and No, do NOT cover roast while in oven. Absolutely perfect! My husband, who kept bugging me to use his mom's recipe, was really impressed with this roast. He actually has been telling our friends that it was "Fantastic", which, coming from him, is a huge compliment! Made for Christmas Eve dinner and it will be a holiday tradition from now on!
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OK here's how I did it for a 5 lb roast (which fed 4 adults exactly-no leftovers). I let it...