I am starting to realize...

...One of the elements of being a good cook (I hesitate on using the word chef, because I think I'm about 5 years away from that title, lol!) is to learn how to correct dishes gone wrong.

Monday night, I cooked Sunday's roast a bit longer. This time used the rack in the bottom of the pan, adding a cup of beef stock, then the veggies and finally the roast directly on top of the veggies. Was worried the roast would get too hard, because it was one of those tied up ones (like in a net) and I had to untie it to eat it on Sunday night. So, a lot more of the "middle" of the roast was now opened. Covered the roasting pan with tinfoil to try and keep it from drying out and baked it another hour.

It turned out a little more done than I like, more "medium" rather than "medium-rare" but it wasn't too dry and the veggies were soft this time. Ate too much and froze the rest.

Another lesson learned.