I’m not Cottonball, but if want a non sweet roast this one I make a lot. 325 degrees. Cover roast with sea salt (I use Celtic Grey), fresh crack pepper and some minced garlic. Let the roast sit on counter to get to room temp, usually about 30-60 minutes. Cover entire roast with Dijon mustard put in a roasting pan that has 1 cup white wine in the bottom. Cover for 30 minutes at 325 degrees, then remove cover and baste leaving cover off. You can add sauerkraut to sides of the roast if you like it before putting in oven (I do more times than not).
Cook 20-25 minutes per pound until internal temp is 145 degrees. Let rest 10 minutes and serve. I serve with boiled potatoes and sauerkraut. It’s not sweet and stays moist.
Oops this was meant for you lol...
Sounds good.
That sounds good!
Thanks!
Sounds yummy :-)
What is your fave type of roast?
That sounds good, thanks!.