We had no idea. Every 15 minutes, we jabbed a thermometer into the molten center of the roast, aiming vaguely for a temperature above 165F. The outside continued to blacken. Eventually, we gave up and pulled it out.
We had no idea. Every 15 minutes, we jabbed a thermometer into the molten center of the roast, aiming vaguely for a temperature above 165F. The outside continued to blacken. Eventually, we gave up and pulled it out.