I have purchased a 8.5 pound top round roast from an extremely reputable local butcher (it was the only cut they had in the size I needed) and was planning on trying the Cook's Illustrated Slow-Roasted Beef method that I have seen referenced here many times.
I was wondering if anyone has tried this method with a roast this large. Are there any wrinkles that I should know about? I am unsure whether I will have access to the wire rack specified during roasting. Is this essential or can I just roast it in the pan?
Also, does anyone have an estimate as to how long a roast this large might take? I am trying to gauge how early I am going to need to start cooking in order to serve it for a Sunday lunch.
Any advice would be greatly appreciated, since I am a novice at this.