Read the other reviewer comments below before starting this recipe! Mine is just my story....
OK, I admit, I was dumb, and I did not read the reviews before I started this recipe. Halfway through the cooking process, I took a peek at the roast and was horrified (in a chef/cook sort of way). The meat was grey looking and I couldn't see how it was going to look any prettier in an hour...this was my Christmas meal, and I do like to "present" the meal at the table.
So, I panicked and decided to read the other comments to this recipe - I do wish I had done so prior to placing the meat in the oven... silly me.
I ended up dumping the water, uncovering the roast, scraping off some of the salt and it came out OK. Some of my guests felt it was a bit salty (especially if you like to eat the crunchy outside of the meat), but I think it was OK -- which is not a good thing with such an expensive cut of meat.
If you are consious of the amount of money you spend on a good cut of meat, I would stick with the "tired and true" recipe which one of the other folks who commented recaped for us.
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Read the other reviewer comments below before starting this recipe! Mine is just my...