Dave wrote:
> A friend recommended cooking a roast by placing it in the oven at 500
> degrees for 10 minutes per pound and then turning off the oven and letting
> the roast stay in the oven for four hours. She says it comes out perfect
> every time. Anybody tried this approach? What were the results?
>
>
>
Rather than leaving the roast in for 4 hours, use a remote reading meat
thermometer like this
http://www.elise.com/store/B00004S4U...er__Clock.html
and pull the roast at the right internal temp, probably 125-130° or so.


And you don't have to shut the oven off - turn it down to say 275°.

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Regards

Louis Cohen

"Yes, yes, I will desalinate you, you grande morue!"

Émile Zola, Assommoir 1877