"Dave" > wrote in message
...
> 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?
>

The timings are wrong. First have the beef at room temperature, oven
at 500, kitchen well ventilated.

Put the beef in for 5 min per pound for rare-medium rare. Turn off heat,
leave for two hours in unopened oven. Comes out perfectly, cooked the
same the entire way through.

Reference is Chef Ann Seranne printed in The New New York Times
Cookbook by Craig Caliborne. Fabulous recipe!

pavane