This recipe is part of the My lil’ Ricardo volume 10, number 3.
Do as chefs and get used to reading the temperature of larger cuts of meat. To do this, you will need a meat thermometer. To check for doneness, take out the roast from the oven. Insert the meat thermometer in the center of the roast. The internal temperature of the meat should be at 57 °C (135 °F). Cover with aluminum foil. The temperature will rise to about 63 °C (145 °F) for medium rare.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
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Comments
Natalie D.
So good and easy!
Marc B.
Super facile et très bon. Dans mon cas, un tout petit peu sous cuit si on suit la recette à la lettre mais c'est fort probablement à cause de mon four.
Erika M.
Made my first roast following this recipe and I'm very happy with the results, it was delicious!
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