Reviewed: Nov. 23, 2009

Nice flavor, lots of pepper but I used fresh ground so I think it came out a little stronger than if you used pre-ground. This was a nice simple meal and tasty. I ran out of garlic powder and used minced garlic but it made the resulting paste harder to work with than I think a rub would have been. Still it tasted great and my husband is looking forward to the leftovers for lunch. Thanks for sharing this, we really enjoyed our meal.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 22, 2009

Nice! Simple yet effective, very tender. Made sure to stay at the 160 degree mark. GO HAWKS!

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Mal

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Nov. 8, 2009

This was a surprise. I only modified the ingredient list by adding a teaspoon of salt. Other than that, I did not deviate from the recipe. I cooked the roast to exactly 160 degrees and it was succulent. It even passed the "kid test." I will do this again. Thanks!

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recipeDawg

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 7, 2009

Incredible. It seemed too easy, but the flavor is incredible. I substituted the powder from a Lipton Onion mix for the onion powder and it worked great.

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