I made a couple changes to the sauce (added some minced garlic, a little bit of red wine, and a few drops of worcester sauce), but still cooked as directed. After the two hours of baking in the oven, the vegies were still quite hard but the roast was done. I stuck everything into my slowcooker for another half hour on high, so that the vegies would soften up. I wish I would have just used the slow cooker to begin with, because the meat was very tough and dry. Sauce was quite good though and made for an excellent rue. I doubt I'll make this again though, it wasn't really a hit with the fam.
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I made a couple changes to the sauce (added some minced garlic, a little bit of red wine, and...