We have an older gas oven, so, in light of the difficulties some reviewers had keeping their gas ovens from cooling down too quickly, I thought of ways to retain heat. I used my trusty cast-iron skillet instead of a roasting pan. I put a "rack" of potato wedges, onion wedges & carrots in the skillet. I placed a "poor man's pizza stone"(6 unglazed terra cotta tiles) on the oven racks. And, after the initial 18 minutes for our 2.6 lb. eye of round, I turned the oven to its lowest setting, 170 degrees, and left it alone for 2 1/2 hours, not expecting anything like the rave reviews I read. It is the juiciest, most tender roast ever! Crusty & well-seasoned on the outside, moist & just-right-pink on the inside. My husband sliced very thin slices, and we had it on challah rolls (it's a chilly Passover/Easter week). Thank you, Lyn! Your technique is amazing!
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We have an older gas oven, so, in light of the difficulties some reviewers had keeping their...