Melissa Clark's Lemon Pot Roast

nzle added about 1 year ago

I would cook it at a slightly lower temperature, and check the internal temperature of the beef every hour or so until it is fully cooked. You can always crank up the heat at the end up finish off the surface of the meat, but you can't go back on a dried-out roast!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content