Set roast cut side down on board and carve meat across grain into thick slices. Serves 6 to 8. The roast is first browned on top of the stove and then placed in the oven. You can accomplish both steps in a heavy-duty roasting pan. Otherwise, brown the roast in a cast-iron skillet and then transfer it to a regular roasting pan.
Some ovens can run a bit cool at such low settings.
Serves six to eight. All rights reserved.