JANCHIP was right to reduce the time for a smaller roast. I took her advice with my 3.27# Top of the Rib rolled roast, also known as a Cap roast, which has NO Fat on it, which I got at Costco as a Glatt Kosher roast. Tried this recipe on it and it was fabulous. For the 3.27# roast I took about a third of the netting off of the ends and just left a little in the middle to keep it from unrolling. Maybe could have left it all on. I rubbed the seasonings on it and roasted it for 40 minutes. (might have been better 30 minutes) It was about 145 degrees then. Left the door closed and 2 hours later turned the heat on again for 20 minutes. It was very tender, with a little pink, very juicy. Not knowing what to expect, I had made this way in advance, so I put it in a crockpot on warm with no added liquid to hold a few hours. It was no longer pink, and was a little less juicy, but still very tender and yummy. I poured hot water over the dried drippings from the bottom of the pan and just swirled it to get the dark juices without the congealed blood. I poured that liquid into a pan, and thought it could use a little more salt and a couple of pressed garlics. I put that liquid in a pan in the oven along with other things I was cooking. When I served, I cut the roast and poured the liquid over it. It was very delicious!
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JANCHIP was right to reduce the time for a smaller roast. I took her advice with my 3.27# Top...