Very Good! I made it in the oven according to the foot note, however, the 4 1/2 cups of broth is too much. I had some dry stuffing mix (about 2 cups) in the pantry, so I mixed it into the stuffing to help absorb some of the liquid, then put it back in the over for 15 to 20 minutes. The final product came out great and my family loved (we didn't have any left overs). The next time I make it I will only use about 3 1/2 cups of broth (which is two 14 oz cans of broth). Thanks for submitting this recipe. It brought back memories of when my mom made suffing when I was little.

Reviewed On: Dec. 1, 2009

My family and I loved this simple and delicious recipe. In the past when I have made roasts, they have come out dry and not very tender. Using this recipe my roast was tender and juicy. The only thing I did that varied from the original recipe was I put the roast in the crock pot frozen. My mom has done that for years and her roasts always come out tender and juicy. I will definitely be making this recipe again.

Reviewed On: Nov. 30, 2009

Very good recipe. I only changed a few things from the original recipe. I used balsamic vinegar and olive oil because I didn't want to buy the prepared salad dressing. I omited the Greek seasoning only because I could not find it in any of my local grocery stores (and it still tasted great). Otherwise, I followed the rest of the recipe as written. My whole family enjoyed the meal. It will become part of our regular recipe rotation.

Reviewed On: Sep. 15, 2009