I looked around for a thread that answers this, but I didn't find one. If I missed it I apologize for the redundancy.
My most recent favorite for a good cheap roast has been the beef eye round. My grandmother used to cook these until they were grey & flavorless so it took me a while to warm up to this, but the following method ahs worked very well. (Yes, there's a question here, but for the sake of clarity I'm including this):
1. Preheat oven to 500 F.
2. Give the thing a rub (salt, pepper, garlic, obviously many possibilities here).
3. Roast 7 min per pound. (3lb. = 21 min.)
4. Turn off the oven and don't open it until int. temp of roast is 130 F.
So, here's the question: If I was going to do two roasts at once ( I have a large enough roasting pan for two 3lb. roasts), how do I adjust the initial cook time before turning the oven off? Do I treat it as a single six pound roast? Or will two 3lb. roasts sear up as quickly as one? Do I split the difference and treat it as a 4.5 lb. roast?
I'd simply just open up the oven & look, but opening up the oven is probably not desireable with this method. I'm sure there's a proper name for this residual heat roasting technique but I don't know what it is, otherwise it'd be in the subject box.
Any tip appreciated.