I don't know that you'll ever get a consensus here, LOL. Medium rare, I think , is 130-135F, I'd high heat roast it (500F) until it reads 120-125 then let it rest and let the temperature come up. It won't take long for a 2 pound roast, so watch it carefully, check after maybe 20 minutes. Be sure to season the roast with salt and pepper and anything else you like, before roasting. At least that's what I'd do, except I'd cook it very rare instead of medium rare, LOL. Annie

I don't get what you are saying...a pot roast if NOT cooked to medium rare. It's cooked all the way through. A roast beef is cooked to different degrees of temps, but NOT a pot roast. How do you make a medium rare pot roast??

Thank you everyone for all the prayers and positive thoughts. My DH, Darrell, and I had been preparing for this for many, many years. His first heart attack was back in 1987 when he was 38. He had five by-passes then and a little over ten years ago the VA gave him a new heart. We knew that you're just trading one illness for another when he got the transplant. He was the last survivor of the three that got their transplants at the same time at the VA hospital. We were fortunate to have so much time together, 42 years. I am strong because I have to be plus I've had so many wonderful friends supporting me. Now we are back to every day life, without DH. I've decided its going to be nachos tonight while watching the Super Bowl. Also, I'm starting seeds for the garden, it will be a big one this year in order to preserve and share. Mustangs, I'm still planning a trip back to Florida later this year to visit friends and family and when I do, I want to meet up with you to make up for the last time when I wasn't able to. Hugs to all, Madonna

The model you referenced is almost identical to the first slicer I got, which is a Waring Pro. The only difference I can see between those two is that yours is 150 watts, and the WP is 130 watts. Both have serrated blades and are easily disassembled for cleaning, and so the good news is that yours will be very easy to clean. The bad news is that it has limited power and therefore will be slower than the more powerful models that cost 3 times as much. Yours will do fine for slicing meat, but it will be a bit difficult to adjust the thickness, as that is controlled by a lever instead of a dial. It can be adjusted to what you like, but it will take a bit of effort. It is not powerful enough to slice hard cheese, but it does an excellent job with vegetables, especially bell peppers, which I like to slice thinly for sandwiches, and also for pickles, which I slice on it longways. When you adjust it to the widest setting, it is perfect for slicing sandwich bread, and I have kept my old Waring specifically for this purpose. I cannot slice bread on the Avantco because the motor is in the way, and there is nowhere for the sliced bread to go. If I have it out, I also use it on the pickles and bell pepper. I really like using it with vegetables. I was never able to get mine to slice paper-thin salami, but that was really the only disappointment. To get paper-thin slices, you will need a machine that has a dial adjustment instead of a lever - it is not an issue of power in this case.