I'm making a 7-lb. crown roast tomorrow using the Serious Eats recipe (unstuffed, very basic - salt and pepper, roast 2 hours at 250 then blast it at 500 at the very end). The recipe calls for a rack set inside of a pan.
I have the following choices:
1. 9x13 with a rack - roast barely (if at all) fits in this one
2. Rimmed jelly roll type pan with a cooling rack inside
3. Full on All Clad roasting pan, with v-shaped insert
I was planning the jelly roll pan, but am suddenly panicking that the juices will overflow. Any idea how much liquid to expect?
I guess another idea would be the #3 pan with my smaller 9x13 rack inside. It won't fill the whole pan, but should do the truck of keeping the roast elevated.