Med rare:
1-3/4 to 2 hrs
Medium: 2-1/4 to 2-3/4 hrs
4 to 6 lbs
325°F
Med rare:
2 to 2-1/2 hrs
Medium: 2-1/2 to 3hrs
6 to 8 lbs
325°F
Med rare:
2-1/2 to 3 hrs
Medium: 3 to 3-1/2 hrs
Heat oven
to temperature on chart. Place roast, fat side up, on a rach in a shallow
roasting pan. Insert ovenproof meat thermometer so the tip is centered
in the thickest part of the roast. Do not add water or cover.
Roast according
to chart. Remove when meat thermometer registers 135°-140°F for
medium rare, 150°-155°F for medium. Let roast stand 15 minutes.
Temperature will continue to rise 5°-10°F to reach desired doneness,
and roast will be easier to carve.
