cooking too fast; how to slow it down?
9 pound bone in roast that has been cooking all night at 225. As of 8AM it is already at 180 degrees; dinner is not until 6PM (10 hours from now). My oven has a warming feature, though I don't know what that temp is. Should I set the oven on "warm" and leave it in there? If so, when should I turn the heat back up to 225?