I followed this recipe to the T using an expensive 3 1/2 pound roast and it turned out rare, bleeding actually and this is after approx. 6 hrs of following the above directions.
I started out by checking my oven's temperature, I let the roast sit on counter for an hour, rubbed it with the spices then cooked it for an hour at 375 degrees and after an hour turned oven off and let it sit in the oven and never once opened the oven door for the entire 3 hour wait time. At the end of the 3 hours I cooked the roast for another 45 minutes following the recipe and it was still to rare and bleeding in areas.
Honestly people, why are you raving about a method that doesn't work it just doesn't make sense unless you like your meat raw or have similar tastes to that of a mountain lion then maybe but really 'are you kidding me'.
I am a mature cook and would not advise anyone to use this recipe. I don't beleive the write-ups on this method are real, there can't possibly be that many people out there who like bleeding rawish meat.
Final word of advice, if your chose to ignore me then start early in the day, remember the roast sits on counter for an hour, then cooks for an hour at 375 then sits in a oven that is turned off for 3 hours then back in again for whatever time is needed.
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I followed this recipe to the T using an expensive 3 1/2 pound roast and it turned out rare,...