It’s been what either my dad or Stephen King would call a piss-cutter day*, but at least the roast came out nice:
Good sear, properly medium-rare, but still a bit tough to cut. I think that it’s because I didn’t have time to get the roast up to room temperature first. Suggestions for what to do when it’s a case of going straight from the supermarket and right to the oven?
PS: My players still ate it.