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Remove your roast from all its packaging and let it sit out for an hour until it’s about room temperature.
Pre-heat your oven to 450.
Combine the butter and seasoning together ( you can use a herb and garlic mix, Italian seasoning, anything that you can think of!) .
Cover the top of the roast in the butter mixture.
Place the vegetables in the bottom of the roaster.
Place the roast in the center of the vegetables.
Place in the oven - without the lid! - and cook for 15-20 minutes, until the top of the roast is seared and brown.
Turn the oven temperature down to 325 and place the lid on the roaster.
Cook to 10 degrees BEFORE your desired temperature - 120-140 - see my chart in the post. Your roast will continue cooking after you pull it out of the oven.
Remove and set on stove for 20 minutes, keeping the lid on and the roaster sealed ( instead of tenting with tinfoil.)