Just finished an large orchestral carol arrangement, really fun. itunes.apple.com NO, the beef isn't salty, just for the record and for all the comments today. This really keeps the roast juicy and not salty. Trust me, I've done this a lot. Also I didn't make it very clear, cook it initially at 450 for 10 minutes, and then lower the temp to 250 and cook 20 minutes for each pound or until internal temp is 120. Watch the internal temp, that's what matters. Sign up for
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