This roast tasted great, and I like the flour/spice rub. HOWEVER, something was wrong with the timing. I had 4lbs of meat, and roasted it for just over 90 minutes. Meat thermometer said 135 degrees. Let it rest for 30 minutes, as instructed. Unfortunately, when we tried to slice it for Easter dinner, it was so rare it was still bleeding. We had to finish it off in the crock pot and save it for the next day.
According to my meat thermometer, you need to roast to an internal temp. of 160 degrees for medium. I wish I'd known that ahead of time!
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This roast tasted great, and I like the flour/spice rub. HOWEVER, something was wrong with...