Loved by all family members! My husband said it was as good as restaurant quality.

Reviewed On: Jun. 2, 2011

I made this roast for Christmas dinner; my chronically late brother showed up 5 hours late and ruined the timing. The roast was raw in the middle and we put it back into the oven for another half hour. The outside meat was delicious anyways and everyone raved about it. If that happens to me again, I will leave the oven at a low temperature like 250, so the roast will retain some heat.

Reviewed On: Dec. 28, 2009

I used three jumbo flaky tubes and tripled the sauce recipe. Put everything into a large Bundt pan. The top cooked perfectly after the allotted time, but the rest was not done. We ate the top layers and then reheated the bottom half for twenty minutes. Next time, I would cook longer and maybe use a thermometer to check the temp at the bottom of the pan. It was delicious, and people kept sneaking back to the kitchen to get another piece. It was actually my 17 year-old son who put it together, and he was so proud that he kept telling everybody how he was the one who made it!

Reviewed On: Sep. 28, 2009