two sweet spots when roasting meat where the meat is nice and tender; the first spot is when the meat is medium rare and the second spot is when the meat has been roasted long enough that the muscle tissue starts to break down and the meat gets tender again. this recipe is going for the second sweet spot where it is roasted long enough for the meat to get really tender but is should not dry out. did all of the water in the bottom of the pan evaporate? one thing that you can do to help keep it moister is to cover the roast in foil while it 