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All American Roast Beef

Reviewed: Nov. 21, 2012
Great recipe! So easy! Just make sure to read other reviews here and use a meat thermometer! Do not rely on timing, particularly if you want a medium-rare roast! I have made this twice now, and I find that for medium-rare I need to take the roast out when the centermost part of the roast reaches 120. Make sure you really are measuring at dead center where it is the coolest. You may need to try in several locations in the roast. I check the temperature every 10 minutes after I reached the halfway point. Then I let it sit for 15 minutes before slicing. Slicing very thin is key - particularly if you use a cheap cut of meat. Tastes great with a prepared package of Knorr brown gravy if you are looking for a shortcut!
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