It's 10PM EST and I just started to make dinner for tomorrow! I'm using a bottom round roast because it was on sale when I went out yesterday to buy the beef (also, if you add this recipe to your shopping list, it says bottom round). My roast is 2-1/2 lbs and at first, I was going to bump the recipe down to 6 servings, but when I needed 5/8 of a bullion, and 5/8 tsp of the seasoninga, I just kept it as is. I followed the recipe almost exactly - my only changes besides the size of the roast were I'm using minced garlic instead of powdered (it just has a much better flavor than powdered) and I spread some of the seasonings, minced garlic, and a bay leaf on top of the bit of the roast that isn't covered with the broth and two more leaves are floating around. I'll be serving this tomorrow night on regular Philly Amaroso hoagie rolls with provolone cheese. After my husband and I have dinner, I'll finish my review! It already smells delicious!!
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It's 10PM EST and I just started to make dinner for tomorrow! I'm using a bottom round roast...