"Dawn" wrote in message
...
Doug Kanter wrote:



http://www.ochef.com/461.htm

No matter what kind of instructions you read, you should still own a meat
thermometer. And, don't forget that you might have a copy of "Joy of
Cooking" collecting dust somewhere in the house.

Thanks for the link. The directions there say I can just cook it to
desired temperature, is that right? I do have a meat thermometer,
actually, one of those all purpose digital probe ones, which I can use.
The other recipe you posted says to "cook until tender", which implies to
me that it needs to cook a lot longer after reaching internal temperature,
for the meat to get soft. Is 3 hours enough time? When I do a smaller
roast it takes 4-5 hours to get to a tender stage.


Dawn


It's not that much of a science, Dawn. Base it on the meat thermometer. And,
in case neither of those recipes mentioned it, take the meat off the heat
when the temp is a few degrees shy of the target. Due to residual heat
within the roast, it'll actually keep cooking when it's out of the oven or
pot.