Even though Emeril screwed up, his roast was very good.
We cooked it for about 2 and a half hours. It smelled delicious while cooking. The onions (both of them), the garlic, the oil, and the jalapenos combined with the juice from the roast itself to gradually build a scrumptious bouquet throughout the house.
Everyone who partook of the roast proclaimed it a success.
It was so tender and tasty. It was sublime and succulent. It was marvelously magnificent. It was juicy and . . .
I think that’s about enough. You get the idea.
The only thing we never did figure out . . .
When can we turn off the oven?