I believe this recipe was a bit too simplistic. My 7 pound USDA CHOICE roast turned out a bit too well done for our liking (which also made it less tender than it should have been.) This would have been avoidable if I had, had a thermometer with a cord that I could read outside of the oven. Unfortunately, this method does not allow you to use a standard thermometer until the time is up. I dutifully kept the door shut with just a hope and prayer. I highly recommend people to make a purchase of the corded type thermometer if using this method. Ovens vary, (I am starting to think my oven runs hotter than it registers.) thicknesses of roasts vary,(mine was a long slender roast) and even the marbling of the meats vary and affect cooking time. If you like your roasts rare to medium rare, you will want to know the temp of the meat. All in all, I can't complain. I'm not saying this is a bad recipe or that my roast was total flop. It was quite good, if you like your meat medium to medium WELL.
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I believe this recipe was a bit too simplistic. My 7 pound USDA CHOICE roast turned out a bit...