I added garlic powder to this recipe, used 1/3 of an onion (because I made it for the kids) and put goldfish crackers on top. It was a big hit.

Reviewed On: Nov. 19, 2008

I was so scared to make this, especially because I have a gas stove, I'm kind of a beginner cook and I rarely ever make a roast and they haven't always worked out well for me. I read ALL of the reviews and put my 2.1 lb roast in on a rack/shallow pan with olive oil, fresh minced garlic, salt and pepper for 15 min (yes my fire alarms also went off) and then turned oven off. Sure enough after one hour my oven was cool to touch so I turned it on to about 180 for the second hour. I very anxiously took it out and was shocked to have the most moist/tender roast ever. It was pretty rare but so tasty it was mouth watering. DH says turn oven on the 180 for the full two hours next time and we might get color just right but we gobbled it up anyway! My 13 years old went bananas over it. Thanks for recipe and all reviewers' help.

Reviewed On: Nov. 7, 2008

My family loved this. Used carrots instead of celery. Wonderful flavor. Nice and hearty too for being low fat.

Reviewed On: Dec. 28, 2007