First tried this in August 2010. This recipe is amazing. The key to it is holding in the oven for 2 hours after turned off. I actually roasted it on my Weber - but had my kitchen Wolf oven heated up to 500, then I turned the Wolf off, transferred the roast from the Weber to the inside oven and let set for 2 hours. It was so fantastic we served 10 at Christmas dinner! Thank you Zeph's Wife.
This is an excellent recipe. It was quick and easy to follow with amazing results. The roast was perfect, tender, juicy and flavorful. Thanks for sharing your recipe that I will make again and again.
I've done this many times DO NOT Open the oven!!! It's Wonderful
Followed these instructions to a T for a meduim roast. 2 hours later it was still blue. NOT HAPPY