Originally Posted by
ckcowl
you start it at a higher temp to seal in the juices-sear the meat---you would not want to leave it in at that high a temp for an hour---it would be charcoal when it came out---(my thinking)
after sealing in the juices-browning the outside-you turn down the oven and cook it to the correct temperature.
good luck-sounds good!
Her example was a 14 lb roast ... so it would not be charcoal!!
Icon ... your math formula makes sense, though your math would be wrong ... 14 x 5 = 70 ... 70 divided by 60 would be 1 hr 10 minutes (not 16 minutes) ENJOY your roast!