pierino is a trusted source on General Cooking and Tough Love.
You don't cook roasts by time but by internal temperature. The reason for that is that I could tell you to to roast it at 375F for 1 hour but your oven could actually be calibrated lower, like maybe it's really 345F. Use a good instant read thermometer and when it reads 130 take it out of the oven and tent it with foil to rest for ten to fifteen minutes. BUT a tip roast I would be more inclined to braise rather than roast.
Please enter a valid email address.
Well played. You deserve a cookie.
Folks, seriously—do you cut your bagel like this? Does anyone?
Is This the Best Way to Cut a Bagel?
Cooking During Japanese Internment
Finally—Storage Containers That Look Nice
Herby Basmati Rice
$50 and Under (High Five!)
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)