Not sure how long per pound, but roast will remain warm for a long period. Good luck.
- 1 whole round 8-10 pounds
- Fresh crushed pepper
- 1-2 bullbs of garlic, pressed
- 4 tbl Thyme
- 1/2 C. Olive oil
- 1 Polder Probe Thermometer(about $30.00)
Preheat oven to 500. coat roast with oil and rub all ingredients into the meat. Insert Probe of a Polder Digital thermometer into the center of the roast. Place roast in a heavy pan and cook for 30 minutes. Reduce heat to 250 and cook to an internal temp of 130. Remove and let sit for at least 20 minutes before carving. Make au jus uising wine and broth with brownings from the pan.
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Source: My file
Submitted By: Skip Eichwald