"Dimitri" > wrote in message
> A friend suggested the following:
>
> 200 degrees "forever" or until the meat reaches 125 to 130 degrees.
> Take the roast out and let it rest.
> Then put it back into a 500 degree oven for 10 minutes to crust.
>
> He says the roast is a delightful pink except for the 1/4 inch crust.
>
> Has anyone ever tried tins method?

Your friend probably watches Alton Brown. A fellow in work did it last week
and said it was very good. He took it out at 118 and it rose to 135 before
putting it back in the final 10 minutes.