Reviewer:

Reviewed: Feb. 25, 2012

Soooo delicious!! I bought an eye round roast because the price was right, but since the fat had been trimmed off I put three strips of bacon over the dotted butter. Otherwise, I followed the recipe exactly. My first roast and it was wonderful! And the leftovers...YUM!!

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Reviewer:

Heather

Reviewed: Dec. 28, 2011

This recipe was very easy! I made it for Christmas dinner and it was LOVED by everyone!

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1 user found this review helpful

Reviewer:

meganmcintyre

Reviewed: Dec. 20, 2011

This was an exceptional roast! Everyone LOVED it! This is our new Christmas tradition now. We used Rib Eye Roast for it and it came out amazing.

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Reviewer:

susana camprubi

Reviewed: May 12, 2011

I've always been intimidated by the idea of making a roast but this looked so easy I thought I'd give it a try. I'm so glad I did! The roast came out moist, juicy, flavorful and tender. It was a hit with the whole family, which is rare. I'll definitely be making this again. Thanks for sharing it!

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Reviewer:

Mamasan

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 27, 2011

used this recipe for my first attempt at cooking a roast and it turned out wonderful! very tender. instead of onion powder i placed sliced onion over the top of the roast halfway through cooking. delicious!!

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Reviewer:

EmStan

Reviewed: Dec. 19, 2010

Great recipe! This roast was so juicy and flavorful. My family and I loved it and will definately make it again. So easy!

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Reviewer:

Michelle

Reviewed: Jun. 21, 2010

This was just what I was craving- juicy, flavorful, and made great leftovers! I doubled the spices and ended up cooking it for about 1 1/2 hrs (4lb roast) it came out a perfect medium all the way through. The temp guides were really helpful. This will be added to my regular dinner rotation for sure!

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Reviewer:

erose1110

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Arkadelphia, Arkansas, USA

Reviewed: May 16, 2010

Simple, easy and good, I'm going to use a better cut next time. I marinated mine with red wine, a touch of balsamic vinegar and a tsp of horseradish for 24 hrs, excellent reviews from my dinner guests.

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1 user found this review helpful