dsi1 > wrote:

> It's most important to have an accurate meat thermometer. It is also
> important to remember to take it out about 8 degrees before your
> desired final temperature. The internal temperature of the roast will
> continue to rise after you remove it from the oven. OTOH, with a 3 lb
> roast, the "heat soak" effect might be less - 5 degrees? Anyway,
> you'll soon find out. Good luck!

That is completely dependant on the size of the meat and the temp at
which you roast it. A roast taken out of a 275F degrees oven will
not rise in temp more than two degrees, 1 if it's 3lbs or less.

-sw