This recipe is a little more intensive than your typical waffle recipe but it is so worth it.

Reviewed On: Jun. 16, 2009

I have a similar recipe that I got from my mother. Mine calls for 1 stick of margarine, 1/2 cup crisco and no salt. There are a couple of problems that people seem to have with this recipe. The first is that you must whisk the flour into the milk until you do not see any more clumps. Then you need to cook the mixture over medium heat and constantly stir until it thickens into a paste. Which is sort of a pain but well worth the effort. The second problem is that you must wait until the flour mixture is completely cool before combining with other ingredients. This is key. I use my recipe all the time. Goes great with chocolate chip banana cake.

Reviewed On: Jan. 2, 2009

Using this recipe with a few alterations resulted in the best roast I have ever had in my life! I rubbed the outside of the roast with some kosher salt and browning sauce. I was in a bit of a hurry but given a little more time I probably would have cut some garlic into the meat and used a few more seasonings. I cooked the roast on a broiler pan so that the drippings could be used to make gravy. This is just a personal preference but I like my meat well done. And turning off the oven after 20 minutes to leave a roast sitting in there for 2+ hours doesn't seem safe or conducive to it actually being cooked through. No oven is going to stay warm for 2+ hours after being turned off. Instead I cooked the roast on 475 for 20 minutes. Then turned down the oven to 350 for one hour. Then turned it down to 200 for another hour and a half. Some parts were still a bit pink for my liking. Perhaps next time I will try 250. Instead of being chewy like most roast recipes, the meat was moist and tender. And the gravy was a perfect addition. Definitely a recipe to save and use over and over again. Maker sure you use an eye-of-round roast, I also tried it with a top round and it just wasn't as good.

Reviewed On: Jan. 2, 2009