I had a 4.14 lb roast and had it in the oven at 475 for 29 minutes and then it was in the turned off oven for 3 1/2 hours because I got busy and forgot it was there. It was still very rare for everything except the ends. I cooled it well, sliced it thin and refrigerated it overnight. The next day I add some au jus to the pan, covered it and put it in a warm 200 degree oven for about 1 1/2 hours. I used salt, pepper, thyme, garlic powder, onion powder, and smoked paprika as seasoning. The flavor of the meat was really good but it just was not tender. I can't give it less than a 4 star because I adjusted the cooking times and that may have toughened the meat up. I also used commercial beef because I ran out of my grass fed beef. I will try it again when I get my next side of beef in.
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I had a 4.14 lb roast and had it in the oven at 475 for 29 minutes and then it was in the...