Reviewed: Nov. 26, 2012

We tried other recipes that may have made more sense....nothing is as good as this one. When I shared the recipe with family....all they said is "I never would of thought of that" cooking then resting then cooking again. It is SO tender!! This recipe is awesome and will be the only one we use from now on! Thanks!!

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Reviewer:

laura

Reviewed: Nov. 25, 2012

Have used this recipe a few times and always comes out well, smaller roasts take a little more attention (lower temps, less time) but that is to be expected! AWESOME BASE RECIPE!!

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Reviewer:

TinyDancer

Reviewed: Nov. 20, 2012

Perfect! I used a 3.8 lb roast and cut the initial cooking time down to 40 minutes. Waited 2 hours and turned the oven on for another 20 minutes. The roast was tender, juicy and pink from the surface to the center.

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Reviewer:

Josie

Living In: Vancouver, British Columbia, Canada

Reviewed: Nov. 15, 2012

This really does work :-) It even works with many cuts/types of roasts...I used venison and it was the best!!! Try it but like stated do not open oven.

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Reviewer:

cozycook

Reviewed: Nov. 11, 2012

Hi there, this recipe looks amazing. I do need some advice though. I will be making a 15 lbs roast, medium with very little pink for a family dinner. I appreciate any input on timings for this recipe. Thanks

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Reviewer:

uafzal

Reviewed: Nov. 11, 2012

Worked perfect. I also used a smaller roast and just cut the initial time down to 20 minutes then 2 hours and then 20 minutes again and it was perfect!

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Reviewer:

Mel

Reviewed: Nov. 8, 2012

Perfect even if I was doubtful. Try it you will like it! Serve with oven top prepared sides as you cannot peak!

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Reviewer:

Joan

Reviewed: Nov. 4, 2012

Dang Dang Dang!!!!!! Was WONDERFUL, I used an Eye of Round roast it's cheap cut but thought what the heck. Can't say enough about it my whole family Loved it. I have for years tried to figure out a medium to medium rare roast and here it is. I TRULY NOW HAVE IT EVERY SUNDAY AND WE ARE NOT TIRED OF IT YET. Thanks so much much for putting the recipe on line :)

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