Reviewed: Feb. 23, 2012

Mine was done in the 2 hours too. Even when I had the taters in from the start, they still weren't done, so after transferring meat and pan juices, I cranked the oven up to 350 for a bit for a beautiful crispy coating.

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Reviewer:

rmatus

Reviewed: Sep. 15, 2011

Very tasty!

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Reviewer:

morris1128

Cooking Level: Expert

Reviewed: Mar. 13, 2011

I used a 2 lb beef roast and it was cooked perfectly to Medium in the first 2 hours. While this was a nice surprise, I wish I didn't trust the timing and checked periodically, because as it stands now, the potatoes are not cooked and I have a roast that's "getting happy" out of the oven.

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Reviewer:

kdeguia

Reviewed: Feb. 24, 2011

My husband and I loved this recipe! I just should have used a boneless chuck roast lol It still turned out great all the same. :)

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Reviewer:

Tat2dHUfan

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Jan. 12, 2011

Made this recipe mostly as directed - only exceptions being I added the potatoes from the beginning of the oven time as well as tossed in some carrots to the mix. Smelled mouthwatering while roasting and we really enjoyed it, but I think I'll add a tad more garlic and maybe some rosemary the next time.

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