HELP PLEASE. Put the flat 12+ lb in the 450 oven at 9:00 a.m. and blasted for 20 minutes. Per your advice checked for the temp at 1:30 p.m. and the darned digital thermometer is not working. Juices are running out of the roast and found my oven only goes as low as 170. So, we took it out of the oven and have loosely covered with foil.
How do you test for doneness without a thermometer. We don't want raw-rare, but we don't want over done either.
I posted the same question in the other thread but was afraid you would not see it.