This was certainly a tasty recipe, however, I think next time I would use a less tender cut of meat such as rump or chuck. Indeed the sirloin roast fell apart, but I am not fond of the stringy texture it had. I like to slice my pot roast, not peel it! This would be better for a cheaper cut of meat. I also browned my roast first and added small potatoes, onion, and some whole fresh mushrooms to the baking bag.
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