My husband volunteered us to bring the roast beef for Thanksgiving that his family traditionally serves along with the turkey. We will leave for sons Thanksgiving football game at about 930 am, game will end about 1230. I could auto set my oven to go on and turn off. Our dinner destination is about 1 hour away. Dinner is set for about 3. It was suggested to cook roast part way and then finish in the oven at our destination.No doubt the oven will be full of other Thanksgiving day things so I am a bit concerned about taking up too much oven time or space. I'm looking for suggestions on what'st he bet way to handle cooking a the roast or tenderloin so that is is cooked perfectly, not dried out, not cold, etc. thanks!