Ahh I didn't see the notice that this was replied to.
Thank you nonsticksteel, I was looking for a way that allowed me to keep the oven on, since the gas stove has a lot of places for heat to escape, so I could use the method mentioned.
4.2lb spoon roast (about 4 inches tall in the middle).
- roast left uncovered in fridge overnight
It worked like a charm, not quite rare, but had the right texture, being amazingly tender (my fella said, like buttah), so it didn't matter.
If it had gone over 145 it would've been turned into chili or cottage pie tomorrow and the pizza guy would've been summoned, tonight.
Luckily, it was perfect and definitely "having company" worthy, for the future.
I'm having a dilly of a time finding a per lb at 170F estimate.
I have a tied up spoon roast (apparently, also known as top butt sirloin) and I have been searching and searching and having a difficult time determining just a guesstimate of expected cooking time.
I mean to test the internal temp using a thermometer, but I'd like to have just an idea of when to start the cooking.
I would like it to cook as slowly as possible.
I want to try cooking at my gas oven's lowest setting 170F (I've recently moved in, so I don't know my oven very well. I a not familiar with its quirks yet, but I know the minimum is 170).
I have all day to cook it, but I doubt something this small will take all day.
Goal is for a nice even rare with a thin grey edge and an outside crust..
Based on many things you've said, and things I've read elsewhere,
Roast is 4.2lb spoon roast (about 4 inches tall in the middle).
From reading way too many articles, I don't know if I should expect 3 or 4 hours or even 8 hours in the oven.
My guess is about 4 hours in the oven? Maybe?