On 1 Feb 2019, Terry Coombs wrote
(in article >):

> On 1/31/2019 6:06 PM, Ed Pawlowski wrote:
> > On 1/31/2019 5:19 PM, Terry Coombs wrote:
> > > On 1/31/2019 4:09 PM, Ed Pawlowski wrote:
> > > > On 1/31/2019 4:40 PM, Terry Coombs wrote:
> > > > > In the oven as I type , after a nice hot sear on the stove top
> > > > > followed by deglazing with some red wine and water . Slow cooker is
> > > > > OK , but today I was in the mood for an oven baked roast . I'm
> > > > > using my Guardian heavy aluminum roasting pan with lid , at 325° .
> > > > > Don't know if it's a "family heirloom" but the pan came from my
> > > > > mother in law . Does a damfine job on whole chickens too . I
> > > > > haven't decided whether to add taters and carrots to the roast or
> > > > > make some parsleyed potatoes and a veggie on the stove top .
> > > >
> > > > Do you use the lid?
> > > >
> > > > There are many ways of roasting, but what I have come to like is a
> > > > shallow pan with the meat mostly exposed and convection on. I also
> > > > use higher temperatures, like 400 to 425.
> > > >
> > > > Comes down to personal preference, we like the outer crustier ring
> > > > on a rib roast be be pretty well done and a pinkish medium rare
> > > > inside. Others like to slow roast and have it more uniform.
> > >
> > > I'm a low-n-slow kinda guy ... this is an eye of round IIRC
> > > (shoulda marked each package ...) and needs the moist heat with the
> > > lid on . I did sear it pretty good before I put it in the oven .
> > > That's where the flavor I want comes from .
> > I have tp try an eye again/ I like it but have not had a lot of
> > success so stopped trying. I can see the low and slow for it though.
> > I should try again.
>
> I didn't even put my teeth in ... cooked at 325° for 2 hours then
> dropped down to 275° and threw in some halved taters and some carrots
> and cooked it a couple more .

Sounds wonderful. I hope you made gravy.