I cooked up a 7 lb roast a couple of days ago and I used a meat thermometer to bring it up to 138deg. Took it out and let it rest for 10-15 minutes. It was a perfect rare roast. Quite pink/red in the middle.

Today, for lunch, I had a couple sandwiches with thinly sliced pieces, cut across the grain, and some french's deli mustard. That was it. Nothing else in to modify the flavour.

They were excellent. So good.


Just thought I'd share that info. :D