I did everything wrong and my 10 lb $100 roast still turned out OK. I cooked it at 375 for 1 hour 30 minutes. The internal temp of the meat (left at room temp for 5 hours) was 44 degrees upon starting. After one hour at 375 it was about 88 degrees internally, so I left the oven on longer -- 30 minutes. Then the internal temp was 95. I was concerned. I taped the door shut, turned off the oven and let it sit just under 2 hours. I turned it back on to 375 and it cooked for about 45 minutes. Probe beeper went off at 135 degrees and I took it out. It sat for nearly 1 hour. The inside was still nice and pink but the probe showed that it had climbed to 150 during that one hour. My misstep here was NOT taking it out at 125 degrees. I think that the larger the roast, the more cooking that may occur while sitting. Don't worry though -- my guests gushed about how delicious it was. As I said, it still had some pink (medium) pieces towards the middle, lucky for me, no one wanted rare or even med rare. A keeper recipe for sure! You don't spend that kind of money and mess things up! Highly recommend the temp probe with the external unit showing the meat temp. It would be impossible to see the meat temperature without opening the door with a standard meat thermometer.
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I did everything wrong and my 10 lb $100 roast still turned out OK. I cooked it at 375 for 1...