I'm not a fancy roast cooker. In fact, if you read our "Tips on Cooking Pot Roasts" (in our cookbook), you'll learn that I'm not much of a roast cooker at all. But, when I do cook roasts, this is how I do it. - Betsy
Preheat the oven to 325°.
Sprinkle the roast with salt and pepper, then brown it in a skillet. Place the roast on a rack in a shallow roasting pan with the fatty side (if there is one) face up, then place the pan in the oven.
Bake for about 1 hour 15 minutes for a rare roast, and at least 1 hour 45 minutes for a well-done roast. (Or, better still, use a meat thermometer inserted into the thickest part of the roast to tell you when your roast is done; 125° for rare, 135° for medium rare, 145° for medium, and 155° for well done.)
Remove roast from the oven and allow it to sit for 20-30 minutes before serving.
