Never open your oven door for this method. This lets all the heat out and negates the cooking process.
I recommend checking the true temp of your oven with an oven thermometer before making this roast so you can adjust your temp if needed. Some ovens temp as much as 50 degrees below what the dial says.
If for some reason you pull your roast out after the 40 minutes rest time and it is not at the temp you want, you can pop the whole thing back in the oven at 350 degrees for 30 minutes at a time and take the temp as you go.
To make the au jus, I add the drippings to a pan and then use an au jus packet and or broth and a corn starch slurry to make the jus. I just use the McCormick au jus packet or two of them with the drippings and some additional water.
To slice the roast, carefully remove the netting by cutting away at as much as you can so you don’t pull off all the crust. The roast is attached to a bone and is partially cut off. Cut the roast away from the bone the rest of the way. Save this bone to make soup, then slice your roast long ways into large thick slices. You can slice them thinner if you want to make this stretch. (pictures in post)
For The Whipped Horseradish
Add a cup of heavy cream to a bowl, add as much horseradish as you like and whip with beaters until light and fluffy. I add some chive as well at then end and fold it in.
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