Not sure if it was my oven (I'm in a new rental apt.), but the outside of the roast was pretty tough and the internal temperature only was at 120 when I tested before cutting. Make sure you know your oven well before experimenting with this recipe! I had to put the roast back in the oven for another 15 minutes at 375 degrees to reach the internal temperature of 145. I would definitely recommend testing the temperature before letting it rest to assure that it has met the right temp.
I also followed some suggestions to add spices as a rub before cooking - be careful with the amount you use as it will overpower your pallet if you use too much. Use a modest amount and let it marinate for a bit - trust me... the roast will absorb the flavors. Otherwise you run the risk of only tasting the spices and not the meat. (Not a good combination when you end up with a tough exterior like I did. We ended up cutting off the edges... what a waste!) The end result was a pretty tender center, and I'm giving the recipe the benefit of the doubt, but rating our experience with spices and all, I would have given this recipe 3 stars.
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Not sure if it was my oven (I'm in a new rental apt.), but the outside of the roast was pretty...