88 All-Time Best Dinner Recipes

I add additional seasonal fruit, pineapple, kiwi, or strawberries

Like other reviewers, I found the time to be way off for this recipe. Starting with a 2-lb roast I knew I should check it way before the recommended time for a 3-pounder, so I settled on one hour. By that time it was well past my target-for-resting temp of 120; it was already up to 128 in the middle. Still came out slightly pink, and okay to eat, but I found this result disappointing. With such a lean cut, the last thing you want to do is overcook it, and you can do that even when sealing liquid in. The only thing that makes lean cuts tender is NOT taking the temp too high. The sauce saves the recipe. I was able to make a good gravy from the overly-salty result by doing the usual mods, which in my case were milk and water and a roux-based thickener, but there are other options. I'd just recommend leaving out any additional salt. And this is coming from someone who LOVES SALT. In short, beware on the cooking time. Get your other sides ready in advance and don't count on being able to get them done during a long cook/rest time for the roast.