I knew instantly that my oven would NOT stay warm enough to cook this through as it has a fan that kicks on as soon as you turn the oven off until the oven cools down. So after the initial high temp cooking, I reduced the setting to 220 and finished cooking until the meat thermometer read ~140-145 (I like rare). It only took about 2 hours after turning it down to complete.
VERY good, I was worried that the cheap cut I bought would not tolerate it but I am looking forward to some fabulous leftover sandwiches.
Only thing I would say is line the baking dish with foil, the high heat at the beginning burned the juices to the pan. (I did mine on a rack and it was nicely browned all around.
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I knew instantly that my oven would NOT stay warm enough to cook this through as it has a fan...