How long did you cook it for? If you like your meat on the rare side I have a good recipe for you. Well even if you like it med. I still have a good recipe, you just cook it a little longer lol.

It was a 4 pound roast and I think it cooked for about 3 hours. I cooked it at 450° for about a half hour and then at 300° until the meat thermometer said 160°. Turned out juicy and tender and mildly pink on the inside. But the veggies were the tiniest bit on the dry side. Everything tasted wonderful though.

What’s your recipe?

Wow, 160 for beef?  That’s way overdone IMHO (then again, I’m a steak tartare and carpaccio guy).  I don’t think I’d go over 135-140, in the knowledge that the temp will continue to rise during the resting period.  Looks like several authorities agree with me.

I know you like your beef with plenty of moo left in it and, for that matter, so do I. But there’s this young fella who has an acquired (as in *not* inherited!) taste for well done beef. So, we compromise. I get a little pink in the middle (which is fine, I’m adaptable) and he gets the well done ends. But, as I said, the roast turned out to be very tender and very juicy and flavorful, so it worked out. Nevertheless, I certainly agree that a high degree of redness is desirable.