Well I will be roasting a 13 lb. Top Sirloin this weekend for the "well done" crowd...
If I dry roast it, I think it will be too pink for them.
My thinking is, that roasting it covered, with water and veggies under the rack will make it turn out more well done looking, or in fact more well done, not sure because I do not cook (kill) a roast like that so I have never checked the temp. You see, I'm starting to think that a covered roasting method somehow makes the meat look more well done than it is ??
Has anyone tried the very slow (200F) dry roast ? just wondering if the colour would still be too pink at 140F?