I've done a search and cannot find who to thank, but if you know it's you and read this...THANK YOU!

Someone here suggested making a roast beef by setting the oven to 375 F, roasting for an hour, then turning the oven off and leaving it be for several hours. Then re-warm just before serving.

I did this, leaving it for three hours, and it was the most perfectly done roast I've ever made! Caramelized outside, rare but done inside...boy o boy was it wonderful! And I had grown tired of using the crockpot and getting that drained, not-browned beef out of it. Now I have an easy solution (and a freezer full of free-range organic beef to keep using it on!)

whoever you were, bless you.

I can't lay claim to this suggestion but I have been doing this for years. The wonderful thing is that you can use it with the less expensive cuts of meat (might want to add 1/2 inch of water to pan). You can throw the vegetables in too. Turnip works well.
Jo-Ann 2

Can you do this regardless of size or do you cook longer than an hour depending on the size roast?

Thanks,
Sunni