we put roast on about 3-4 hours before we want it, on very low. put some water in the bottom of the tray, roast sitting up out of the water. either put garlic granules over the outside for flavour, or put actual piecees of fresh garlic into the flesh. we have also used a blend of onion and garlic and other herbs. i find rosemary gives me heartburn...

we check it every hour or so, flip, check if it's still bleeding or clear fluid - the moisture in the bottom of the tray stops it drying out. i doon't cover with foil at all because i use a very low temp (160 to 180)

i've never had a roast flop doing it like this. i do tend to cook a bit earlier in the day and then take it out when done, so i can't say exactly how long it takes. i cover the meat in foil when it's done and then make fresh gravy from the drippings - i slip the meat back into the bottom of the oven (still covered) for the last little while of cooking the vegies to make sure it's nicely heated.

we don't use much meat on the night we cook the roast cos we do spud, sweet spud, carrot, pumpkin, onion, cauli and brocolli in white sauce and usually peas and corn so no room on the plate for meat - but the garlic meat and home made gravy with some carrot and onion makes a mean base for a shepherds pie next day - top with mashed spud/sweetspud/pumpkin. mmmmmmmmmmmmmm