i’m adept at steaks, but with pot-roasts i’ve always cooked them fall-apart well-done and smothered in gravy.
this is the second time i’ve tried to cook my roast a little more on the rare side.
no regrets. spiced and seared the outside in a skillet then cooked covered for 20 mins in the oven at 325f. let rest for 30ish min covered in tinfoil.
by jubejubes96
4 Comments
Let it rest before cutting it
I think you did a great job. I’m not a fan of the cut but that’s a personal preference though. The cook looks spot on.
> this is the second time i’ve tried to cook my roast a little more on the rare side.
Sous Vide…that will get you that magic texture and taste I think you’re looking for. Even them cheapo sous vide sticks on amazon do a good job btw.
My my myoglobin 😋