Sure looks it, and the horseradish is a nice touch

Looks perfect. How long at what temp? I always get them too done.

looks good,

Excellent!

Approve the horseradish!

That looks delicious!!

instead of teasing us, tell us how you got it so perfect. please!

Recipe?

Dang that looks good.

Agreed!

Pre-heat oven to 270

Get really hot skillet with just a dab of butter and quickly brown/sear all the exterior of the roast. Roll the roast around while doing this, you don't want to actually cook it.

Place on a baking pan and put in oven for 30 minutes. Turn oven down to 190.
After one hour or so sink an internal meat thermometer into the center of the roast.

Remove from oven when internal temp is between 135-140,
Let sit for 10 minutes or more before slicing.

I don't add any seasoning until after cooking.

Ever tried Sous Vide? Same outcome.

Looks good to me. That extra hot Beaver brand horseradish has a little bite to it.

Looks real yummy Waggler, Need to get me a roast or two out and give that cooking method a try.

I would have thought your internal temp would have been lower than 135-140 for it to look so rare. So, where is this roast cut from? A back quarter?

If that’s a black-tail, even better!

I have been playing with what I call poor mans Souse Vide

most crock pots the keep warm is 140 degrees mine ranged 138 to 142

did a some arm roast season , put in bag , temp probe in meat submerge but leave the end of the bag out of the water and hold with the lid , depends on the size of the mear 2 1/2 - 3 hours was what I was finding got me warm enough



this was taco seasoning , the next day I did the other half the roast as Italian beef , just season seal in bag and put in hot water for 3 hours then slice and eat very tender

This post makes me want to go kill a deer.

LOL I was thinking that too and I don't even like killing deer.