Ok, so I cooked the roast last night. And I screwed it up. Mainly by putting two (out of many) types of seasoning on it, that were too salty. Which made the roast taste that way. But, funny thing, I could still taste the other seasonings.
This is something that I highly enjoy about the AF, what ever seasonings you put on the food, you can taste it when it's done cooking. So, despite it being too salty, there was still a lot of flavor (including the meat flavor itself).
After about 30 minutes, the meat temp was still only about 150. I was trying to reach 160. I cut into it, and there was a lot of red left. So, I put it on another 20 minutes and left it. OMG, that was probably 10 minutes too long.
It looked like it was going to be boot leather and just as dry.
But to my surprise, it was very juicy still.
I'm loving this thing.
Cooking tip: Some may have seen those video's where you can dump a ton of salt onto a steak and let it sit for like 1 hr per inch, to tenderize it. I honestly think that works. I did it to this roast. After washing it off, the toughest part of the steak broke open like tender meat, before cooking it. And even though I washed off the salt, adding seasoning with added salt may not have been the reason the roast was so salty. It's possible that the salt that soaked into the roast, you just can't wash out.
My next attempt, I'm going to layer the steak with salt again, but not add any salted seasoning. If it's still salty, then I'll know what actually makes the meat too salty.