I will try to answer all questions in a single reply.
Vettman1: It only took the roast a couple of hours to come to my hold temperature, then about 1 hr after that until the plateau.
GLH: Believe it or not, I prefer it that rare, in fact a little more rare; however, due to our guest, I had to cook it to 134. In fact I finished off a couple of the outside pieces even more for a couple guests. (in my oven)
ezgoin: It looks like we have similar tastes even though in the early sixties I don't think my parents were even married. hehe