Reviewed: Jun. 2, 2008

This makes an outstanding dinner for special occasions. Have made it twice with rave results. Secret is the marinade, which makes the roast melt in the mouth tender. The only thing extra I did was sprinkle in salted/roasted rosemary in the marinade and again on top when I cooked it, not much just a light sprinkling, but it added a nice flavor that both times was commented on by my guests.

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Reviewer:

MamaMia

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Granada Hills, California, USA

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Reviewed: Mar. 4, 2008

I would really go 3 1/2 stars on this... The flavor is outstanding. (I crushed the peppercorns with a meat mallet after putting them in a zippy bag and wrapping in a dish towel) But the time and temp was way to much---DRY!!! Next time I'll pay more attention to how it's cooking. But major props for the flavor.

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Reviewer:

busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Feb. 18, 2008

Very delicious and tender. Good it exactly as the recipe. My family loved it.

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Reviewer:

TRIISH

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Reviewed: Nov. 26, 2006

The marinade gave the roast and excellent flavor. Did not change a thing. From experience, I did let the roast (I only had one) come to room temp for an hour before putting in the oven, and let it rest 30min after. The important thing is to keep an eye on the internal temp but avoid opening the oven as much as possible. don't rely on a specific time. 12 servings per 5lb roast is is bit overestimated. 5 seems more accurate.

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