"comment on how it turned out

"this is a continued comment since it wouldnt let me leave more than 1000 words. remember when u take it out of the oven to let it sit for 10 min or so to continue cooking and so u dont lose the juiciness. i put a tent of foil over the meat while it rests. garnish it with anythign festive. maybe sprigs of parsley and slices of red apple would be pretty.

"3.15 roast will work no problem. if it has fat on it do what paula says but reduce cooking time about 30 min for the first cook time and then just reheat about 15-20 min. i dont like my meat overcooked and it will continue cooking for a few min after u take it out of oven. i always make an au jus and for people who like it cooked more or its not totally done when u slice it i slice my meat and put it on a cookie tray with au jus spooned over it and heat it up again. for the 8.5 roast cook first time about 1 hr 20 min. and in my opinion u cant have enough seasoning. i put salt, ground pepper, garlice, and parsley in a bowl and mix it together. then i rub olive oil on roast to moisture and then pat herb mixture on roasts all over. including ends and fatty side. a meat thermometer helps also.