"sf" > wrote in message
...
> On Tue, 2 Dec 2008 15:15:34 -0500, "Debbie" >
> wrote:
>
>>I start at a hot temp and reduce it gradually during the cooking time. I
>>get pretty consistent results.
>
> I cook mine on the lowest rung of the oven (like a souffle), do you?
>

Yes, because I take out the roast and put in the pan to heat and the roast
is always on the lowest rung.

Debbie