Reviewed: May 27, 2012

This was delicious! I, as others, was skeptical, but it really was very good. Even better the next day with some au jus.

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Reviewer:

Awana Mama

Cooking Level: Intermediate

Home Town: Zionsville, Pennsylvania, USA

Reviewed: May 22, 2012

Comes out perfect every single time! I first cut some slits in the roast and put garlic cloves inside, then I make a rub with olive oil, salt, pepper, garlic and oregano. My family loves this.

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amancino

Reviewed: May 21, 2012

This came absolutely delicious - it will be my go-to recipe from now on.

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Michele

Reviewed: May 19, 2012

Insanely simple! I don't think I could mess this up if I tried!

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Reviewer:

Maegloth

Cooking Level: Expert

Home Town: Fergus, Ontario, Canada

Living In: Guelph, Ontario, Canada

Reviewed: May 19, 2012

I was a little doubtful, but it turned out to be one of the best Roasts I have cooked, extremely tender.

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Don Bowden

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Reviewed: May 14, 2012

I cook all my roasts like this now. I season the roast with salt, pepper, montreal steak seasoning and garlic powder. I also surround the roast with quartered red potatoes and sliced carrots (potatoes and carrots coated with olive oil and italian seasoning), everything cooks at the same time with this method and it's awesome!

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Reviewer:

Ringolover5

Cooking Level: Intermediate

Living In: Atlantic Beach, Florida, USA

Reviewed: May 7, 2012

I made just as stated and was a little skeptical... and very hungry, so I was hoping it was done. It was just perfect!!! Will definitely buy eye round again to make this recipe..

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Reviewer:

Michele F.

Cooking Level: Expert

Reviewed: May 6, 2012

I was somewhat skeptical but the results were outstanding. The tenderness and moisture of the roast were excellent. It is very easy and useful if you have enough time.

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