You've skipped the low-temperature phase and tried to rush it at high heat. Cover the roast loosely with foil to prevent further burning, reduce oven to 250°F, and continue cooking slowly. In the future, follow the reverse-sear method religiously. Good news: even an over-browned exterior tastes delicious once carved!

The oven temperature was too high or there wasn't enough liquid in the pan. Don't despair! Make a simple gravy by melting 4 tablespoons butter in a saucepan, whisking in 4 tablespoons flour, then gradually adding 3 cups warm beef broth. Season with salt, pepper, and a splash of Worcestershire sauce. No one will know the difference!

Perfect! Wrap the roast tightly in heavy-duty foil, then in several clean kitchen towels, and place in an empty cooler. It will stay warm for up to 3 hours and actually improve in tenderness. Alternatively, hold it in a 140°F oven, though the cooler method produces superior results.

I don't recommend it. Slow cookers cook at too low a temperature to develop the flavorful crust that makes this roast special. However, you can use the slow cooker for holding: cook the roast in the oven as directed, then transfer to a slow cooker on the "warm" setting with some pan juices to keep it moist while you finish side dishes.

Forget timing—use temperature! Remove the roast when it reaches 10°F below your desired doneness (115°F for rare, 125°F for medium-rare, 135°F for medium). It will rise another 10-15°F during the rest. A good instant-read thermometer is your best friend here. Insert it in the thickest part, away from fat or bone. If you don't have a thermometer, the old "poke test" works: the meat should feel like the fleshy part of your palm when touched to your chin for medium-rare.

Absolutely! Cook to 150°F for medium-well or 160°F for well-done. The low-temperature method still produces the most tender well-done roast possible. Just know that the higher the final temperature, the less forgiving the timing becomes, so start checking earlier than you think necessary. Consider pulling it at 145°F for medium-well—it'll continue cooking during the rest.

Yes! Melt 4 tablespoons butter in a saucepan, whisk in 4 tablespoons flour, and cook for 2 minutes. Gradually whisk in 3 cups warm beef broth, bring to a simmer, and cook until thickened. Season with salt, pepper, and a splash of Worcestershire or soy sauce for depth. For extra richness, stir in 2 tablespoons heavy cream at the end. It's not quite as luxurious as drippings-based gravy, but it's still delicious.

You can't go wrong with classic Christmas sides: Yorkshire pudding to soak up the juices, roasted root vegetables tossed in the same herb paste, or creamy horseradish mashed potatoes. For something lighter, try a simple arugula salad with lemon vinaigrette to cut through the richness. Roasted Brussels sprouts with bacon make everyone a believer. And don't forget the horseradish sauce—stir prepared horseradish into sour cream with a splash of lemon juice and a pinch of salt.

The beauty of this method is that it actually improves with a short hold! You can cook it up to 2 hours ahead and hold it in the cooler method described above. For even more flexibility, cook it the day before: roast as directed, cool completely, refrigerate overnight, then slice cold and reheat in a 250°F oven with pan juices for 15-20 minutes. This method actually makes slicing easier and gives you more control over the final temperature.

Leave it on! That fat cap is flavor insurance, basting the meat as it renders. Just score it in a crosshatch pattern, cutting through the fat but not into the meat. This helps the fat render evenly and creates more surface area for your herb paste to adhere. If you're health-conscious, remove it after cooking—most of the fat renders into the pan anyway. Plus, many guests love those crispy, herb-crusted end pieces.