short intervals at 50% power to prevent the meat from drying out.
Frequently Asked Questions
What’s the best cut for this recipe?
Sirloin roast, eye of round, and top round all roast beautifully while remaining tender when cooked properly.
Why should I let the roast rest?
Resting keeps the juices inside the meat instead of running out when sliced.
Can I prepare it ahead of time?
Yes. You can season the roast up to 24 hours in advance and refrigerate it for even deeper flavor.
Can I use sweet potatoes?
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