Although hubby is down for the count with a cold and generally feeling miserable, I’m craving hot roast beef sandwiches on toasted buns with lots of horseradish.
It’s been beyond ages since I made a roast. I want it medium-rare and juicy, not leathery and desiccated. So googled around, and Shirley seems to have a pretty good plan. I make pork tenderloin in a similar way, and it always comes out perfect. So I will give it a whirl and report back! Did the math and need to cook the roast for 10.5 minutes exactly before I turn off the oven.
Ignore the horrible picture in the link – I’m hoping it looks more like: