If I prepare my roast this way, will it be tender?
Md Ariful Islam
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Dr. Md Rushad Rahman
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It should. The longer you cook it, the drier and chewier (or tougher) it will be. When the interior of the roast is 120°, remove it from the oven and let it rest covered. This will cause about a 5° internal temperature rise and redistribute the interior juices. This will give you about a medium-rare result, depending on the thickness of the meat.
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