We were intially skeptical about this recipe, given the cooking method. I did some further reading-the reviews and on the internet and the method made perfect sense for this cut of meat. I HATE to rate a recipe when I have made changes to it, it's not fair to the poster...but I did very little to this. I let the roast sit out for an hour before I rubbed on spices-I added blackening spice here. I then let it sit another hour before cooking. I was preparing this roast in advance...so after the intitial three hour cooking time, I removed from the oven, let it sit, covered and refridgerated in it's original pan. The next day, I set the roast out for an hour, and preheated the oven. I also added one can of beef broth to the drippings in pan and baked it covered for about an hour to an hour and a half. It was perfect. Given the change in cooking method I had to make, I was beautiful!! I just had to say Thank You! I will use the recipe AGAIN at New Years for sure.

Reviewed On: Dec. 1, 2008

This was so YUMMY!! I made this for my family, which includes a 2 1/2 year old, a 9 year old, and my in-laws. It was a hit!!! for everyone. I try to incorporate a fish meal every week and I am so happy to add this recipe to my list. Tastes great with orange sauce using marmalade. I served it with tropical rice and a spinach salad. Also great with spicy fries.

Reviewed On: Apr. 30, 2008

These are wonderful cookies!! I made them exactly as written...and my 9 year old son helped. We both had a fun time making the cookies. They look beautiful when done...and kids love unwrapping and placing the peanut butter cups. Very Tasty...not too sweet.

Reviewed On: Jan. 4, 2008