Rather than using the 350 degrees F oven temperature recommended by many cookbooks, roast the meat at 225 degrees F until the internal temperature reaches about 130 degrees F. Slow roasting (as it is called) takes roughly 50 percent more time than roasting at 350 degrees F, but there are several major advantages. The roast requires no basting and virtually no monitoring. And it shrinks appreciably less and is more tender compared to a roast cooked at 350 degrees F.

The secret of slow roasting has been long known by commercial cooks who make roast beef for deli sandwiches. Because there is minimum shrinkage, the deli can either make a bigger profit or charge less. Another big plus: The roast (if not overcooked) has an inviting pinkish (instead of a dull grayish-brown) hue that stretches from the center to almost the surface of the meat. Use an oven thermometer to check the temperature.

** Asian Recipes **