Reviewed: Oct. 24, 2011

This was AWESOME! But instead of lamb, I used ground beef, because I already had it. Tasted fantastic. Once the meat and seasonings were simmering, I added a little more tomato paste for moisture. Hope you enjoy it as much as I did. Boyfriend wants it again so it MUST be great. :)

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2 users found this review helpful

Reviewer:

jbagz

Reviewed: Jan. 17, 2011

How is this a pot roast, this is a grilled roast and should be renamed, other than that, interesting recipe.

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20 users found this review helpful

Reviewer:

Chuck

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Jul. 9, 2001

I marinated this overnight using a square cut rump. I came to realize that while it did leave a nice crust on the meat , it did not make it tender. I cooked it on the grill and probably should have pulled it at 140 and let it sit before cutting.

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6 users found this review helpful

Reviewer:

ANNA H.

Reviewed: Nov. 5, 2000

This is a Great alternative to the everyday pot roast. It was a breeze to make. While it called for grilling I did make it in the oven instead and it turned out great that way.

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10 users found this review helpful

Reviewer:

TAMMY0403

Reviewed: Nov. 3, 2000

This roast is scrumptious! I added red potatoes to the pan, and they came out wonderful!

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8 users found this review helpful

Reviewer:

SUSANNAH

Reviewed: Jul. 20, 2000

taste was good...to much effort to fix as a weekday meal.

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5 users found this review helpful

Reviewer:

CHEFSTEF

Reviewed: Jul. 12, 2000

I was a little leary about adding 1/3 cup of pepper, but I went for it. Served it to my mom, dad and new husband. The roast was fantastic. A wonderful outer crust but tender and juicy inside. Will definitely make this again.

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10 users found this review helpful