well, would you just look at me. makin' roast beefs and whatnot. all thanks to a great post on The Hungry Mouse which is circulating around food blogs for good reason. very informative, and i appreciated the temperature chart. i used a seasoning mix of kosher salt, coarsely ground black pepper, onion powder, dried thyme (meh), and a tiny bit of smoked paprika. powdered garlic would have been really good, and may even warrant getting some for next time.
my roast jumped from 125 degrees to 145 in a really short amount of time. i checked the temperature every five minutes or so, and it was climbing a few degrees every time, but then suddenly it just jumped up to over medium rare and verging on medium instantaneously. i would offer a few suggestions that in no way improves the way that Hungry Mouse wrote about it, the first being to slice enough slices that you need each time to avoid air exposure, and the second being that roasting some whole fingerling potatoes or cauliflower alongside the meat would be a good idea.
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