• Place 2-5 lb (1-2.5 kg) roast, fat side up, on rack in roasting pan
  • Season roast; insert meat thermometer into centre of roast avoiding fat.
  • Add 1/2 inch (1 cm) water to roasting pan.
  • Cook roast, uncovered, in preheated 500ºF (260ºC) oven for 30 min.
  • Reduce heat to 275ºF (140ºC); cook 1 1/4 – 1 3/4 hours until thermometer reads 155ºF (68ºC) for med.
  • Roast is best cooked only to medium.
  • Transfer roast to cutting board; tent with foil for 10-15 min to allow temperature to rise 5ºF (3ºC).
  • Cut into thin slices across the grain.
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