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Cooking a Large Roast Medium Well Done
The more trendy slow-roast method is an effort to allow the meat to cook through to the center without overcooking the outer portions. It is a little more work and a little less precise. In this method, you would first brown the meat in some oil in a large Dutch oven on the top of the stove. Then pop it in the oven at 250°F (120°C) for hour after hour probably 6 to 7 hours. When the internal temperature reaches 130°F (55°C), boost the oven temperature to 500°F (260°C) and continue roasting until the internal temperature reaches 150°F, about 30 minutes. As with any method, let the roast rest in a foil tent for 20 minutes before carving. The great problem with your question, of course, is that ovens vary, the shape of roasts varies somewhat, and people can't even agree on what internal temperature constitutes medium well done. So and here's our advertisement for the day it would be worthwhile to invest in an instant-read thermometer
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