I was skeptical, but I gave this one a shot. I used a beef loin, I had to cut it in half to make it fit in the pan, because that's what I had in the freezer. Since I cut it in half it came out to 2 3lb. pieces, so I used the cooking times for a 3lb. roast. Did the initial cooking before I left for church and turned off the oven before leaving. Came back 4 hours later and pulled it out of the oven. The outside looked like it had a dry crust on it, but when I started slicing it, HEAVEN!!! The beef loin tasted/looked like prime rib and was tender enough to cut with a fork. I want to try this again in a dutch oven and cover it after the initial cooking to see if that keeps the outside from drying out. Thanks for posting this one!!!
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I was skeptical, but I gave this one a shot. I used a beef loin, I had to cut it in half to...