Q: How do I know when the roast is done?
Use a meat thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.
Q: Can I make this ahead of time?
Yes, you can season the roast the night before and refrigerate it; bring to room temperature before roasting.
Q: What’s the best way to serve the pan drippings?
Deglaze the roasting pan with beef broth, scraping up browned bits, and serve as a flavorful jus alongside the sliced roast.
