BIG ROAST... HELP
Thank you both for your advice. I've been researching and I think I got it. Please correct me if I'm wrong.
I'll take the roast out of the fridge and let it sit for about 1 hour to get to room temp. Then I'll put a rub on for about 1 hour. ( olive oil, salt, pepper, rosemary and garlic slices inserted into the roast. Cook at 400 for 30 minutes then turn the oven down to 325. Approximately 20 minutes per pound. Use a thermometer near doneness. About 140 it should read. Remove from oven and foil tent for 30 minutes for carryover.
Bake in a shallow pan. Don't cover. Do I add some water to the pan? I want to make a beef dip. Any suggestions? Because I'm serving a large crowd how do I keep the sliced meat warm without cooking it more. I keep telling myself I'm only cooking a big ole hunk of meat not splitting an atom. Lol
Thanks for the advice