For a Monday, things went pretty well.
The most notable was the beef bottom round roast I cooked.
I found a recipe that spoke of cooking it at very low temperature. It started with 20 minutes in the oven at 450 and then reducing the temperature to 170 with an estimate of 2 hours of time per pound. Given a 4 pound roast, I started checking temperature after 5 hours. At about 7 1/2 hours it got to 138F inside and after resting, it cooked to a very nice medium rare.
Slices of it were very pretty. Having cooked it so slowly at low temperature, there was no ring of darker “done-ness” around the outside. It was basically medium rare out to the edge.
Spice rub was salt, pepper, garlic, and a couple of the nice hot pepper flakes from the Allspicery in Sacramento.
It was delicious and I would definitely make it again.