This is a very good basic recipe. I'd only add: Spice the potatos up well according to what you like. Cook one extra smaller potato for every 2 you make so you have lots of stuffing. If you 1st bake the potatos in foil, retain the foil and roll into a U shaped strip to hold the potato halves steady for the 2nd bake.

Reviewed On: Feb. 26, 2009

I used a 3 lb sirloin tip roast that was tied. I used about 1/2 as less salt and a little less of the other spices + inserted garlic spears. (I tasted the spices after the 15 min sit time) I put the spices on and left them to sit for about an hour. (got the roast close to room temp) I put the roast on a wire rack in a baking pan on the rack 2 ledges up in the oven at 350 degrees. I removed the roast at around 130-135 internal temp. I cooked the veggies after the roast came out. Taters & carrots first till brown, then onion and mushrooms The roast was nice and pink inside. The veggies had similar seasoning and were good. My husband ate...and ate...I asked him if he liked it, he said "yeah". Then...he ate... and ate...and ate until about a lb of the meat and almost a lb of veggies were gone. Then he said he wanted more but he was too full to eat it. (Imagine that!) That's why this recipe gets 5 stars. I'll bump up the spices a little next time. (My husband is a little afraid of salt.)

Reviewed On: Jan. 23, 2009