The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Nov. 11, 2009
This was a good recipe, but I will make it in the crock pot next time. I added some salt, worstechir sauce, and some gravy masters. Then I added a bit of beef broth to the pan to make a nice gravy for mashed potatoes. My daughter asked for seconds and she never does that :)
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Coral Springs, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Oct. 5, 2009
The recipe was good, but not exceptional. Granted, my roast turned out rubbery and dry, but I probably cooked it too long. I also think the type of roast I used (tri-tip) would have benefitted more from liquid than the dry rub. I did like to combination of spices.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 28, 2009
This came out PERFECTO! I used one reviewer's suggestion: poured a 1/4 c. worchestershire sauce over the roast, then course salt & pepper. I was afraid of trying a str, but I'll make this again & again -- thanks!
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Cooking Level: Intermediate

Living In: York, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Apr. 3, 2009
I will definitely use this recipe again. It was the first time- this roast came out tender and perfect for me. I took it out at 135 and let sit for about 15-20 minutes and it was somewhere between rare and medium rare which is how we like it and the flavor was simple and fabulous. It was great for sandwiches the next day as well. Thanks for this awesome recipe!!
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Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 6, 2009
Very blah average taste.
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Waukesha, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 25, 2009
This came out beautifully. I used more garlic cloves because we love garlic with pepper and poured the Worcestershire sauce over the top.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 16, 2009
this is ok not my favorite thanks for sahring
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 2, 2009
I'm sorry, this recipe really wasn't the best. I used tenderizer and it still was a bit tough. If I ever make this recipe again (and I doubt it) - I would marinate the roast and then rub in LOTS of tenderizer. I was expecting something a lot better, especially for a pricier cut of meat.
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Cooking Level: Intermediate

Home Town: Merrimack, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 25, 2009
Very Tender and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 21, 2009
This turned out very well. I usually have bad luck with roasts. I will try this again and maybe cut cook time a bit so its a bit more on the med-rare side.
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Cooking Level: Beginning

Living In: Quaker Hill, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 15, 2009
Wonderful. Used a 2 pound roast but the same amount of garlic. It had a wonderful flavor. I was hoping for a few leftovers for a sandwich but it was gone.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 14, 2009
DELICIOUS! Followed recipe to a "T". My whole family loved it and we will have it again! Always looking for something to do with a shoulder roast other than pot roast. THANK YOU!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 12, 2009
To make this roast a 5 star, completely pack it in Kosher Salt. Pour complete box of salt in bowl, add a few tablespoons of water, mix and pack the bottom of roasting pan the size of the roast and about 1/4 inch thick, place roast on top of packed salt and continue to pack the salt all around the roast until roast is completely covered. When roasted per thermometer, remove roast from oven, and let stand 5-10 minutes (roast will continue cooking while standing so you will want to take it out about 5 degrees before reaching desired temperature); remove course shell of salt and slice as desired. No salt taste in the roast; very, very juicy and tender. I use rib roast which is a little more expensive, but you can do this with any roast.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 11, 2009
Try adding some partially boiled potatoes around the meat. (Boil, then simmer potatoes in a pan for 7 minutes, drain then shake pan to fluff them up.) Place potatoes around meat. Check & turn half way through cooking. This is what the Brits do for a delicious roast meal, yummy. Pat
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 11, 2009
Pretty good roast, but I think I will continue to use my usual method. Instead of just black pepper on the roast, I slather dijon mustard over the entire roast and coat the mustard with Montreal steak spice.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 11, 2009
Fantastic! MidnightMary had a bad piece of meat. If cooked according to directions, and you have a good roast, you can't go wrong with this recipe!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.14 star rating.
Reviewed: Nov. 17, 2008
This roast is cooked way too long. Take it out around 140* let sit for 20 minutes.
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Cooking Level: Professional

Home Town: Rochester, New York, USA
Living In: Farmington, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 3, 2008
Very good. Kids didnt care for it, but they wanted Spaghetti-O's! So their opinion is meaningless.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 19, 2008
Very good for ease and taste.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: May 6, 2008
Turned out great.
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