I almost passed this recipe up after reading some of the reviews. Glad I tried it because it turned out great. I cooked the roast just as the recipe suggested, and it is true... lifting the lid to check the progress during cooking only lengthened my cooking time...darnit. Reading others' suggestions, I added extra herbs/spices (Season Salt in place of salt, Tony Chachere's Creole Seasoning, Cavender's Greek, a pinch or two of Thyme, and two whole peeled cloves of garlic). I decreased the onions to 3 instead of 6, and substituted Beef Broth for the water... great results. The roast was tender and juicy, and the onion gravy was to die for. Husband and kids ate it ALL up.
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I almost passed this recipe up after reading some of the reviews. Glad I tried it because it...