COOKING DIRECTIONS:

1. Place 2-5 lb (1-2.5 kg) roast, fat side up, on rack in roasting pan.   

2. Season roast; insert meat thermometer into centre of roast avoiding fat.  

3. Add 1/2 inch (1 cm) water to roasting pan.  

4. Cook roast, uncovered, in preheated 500ºF (260ºC) oven for 30 min. Reduce heat to 275ºF (140ºC); cook 1 1/4 - 1 3/4 hours until thermometer reads 155ºF (68ºC) for med. Roast is best cooked only to medium.  

5. Transfer roast to cutting board; tent with foil for 10-15 min to allow temperature to rise 5ºF (3ºC). Cut into thin slices across the grain.

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