Im making a roast

[februa]

And I didnt slow cook it like Im familiar with, as it just would have been too long that we were away. So I think, Ill just roast it in the oven, and I google how to do so. Blah blah blah, Im now almost an hour over the "cook for x minutes per pound" time, which is making dinner quite late. And finally the delicious smelling sucker is juicy and 140

Comments

[leli_5]

NEVER DO THAT AGAIN! Seriously, there are slow-cooker roast people and roasted roast people and you are the former. So is Pete. Because what the two of you do to a juicy, beautiful piece of medium rare meat is downright criminal. But slow cooking allows you to keep the juicy without having it be what you would (incorrectly) call underdone.

Hope you eventually got to eat.

[februa]

Hahahah - at 140 said roast should have been JUST starting to get "medium", technically thats the upper end of the medium-rare bracket....So, take heart, I wasnt trying to get it all overdone as I might have liked, I was just trying to be solidly Medium in the middle so the ends would be medium-well....Yeah thats right, I ate pink meat because I couldnt wait for it to cook longer. And when I sliced the sucker, it bled (or at least, thats what I decided it was doing). D said was quite delicious, and he ate the whole thing in sandwiches etc. over the next few days.
But seriously - WAY TOO LONG. GOD. Anything that takes more than 2 hours (except a turkey imo!) to cook should be stuck in a slow cooker and left unattended ;)