Reviewed: Apr. 13, 2012

The meat turned out nice & moist, & the flavor was good! Used the gravy to put on the meat & on mashed potatoes. The only substituting I did was that I used baby carrotts instead of sliced carrots & I added extra flour to the gravy mix to make it thicker. Definitly will use this recipe again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

asvan

Reviewed: May 22, 2011

Very moist and full of flavor. Only roasted it 25 minutes more after taking foil off. Added celery and mushrooms to the carrots & onions. Will keep in recipe box.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

52GLASSACT

Cooking Level: Expert

Home Town: Harlowton, Montana, USA

Living In: Sumner, Washington, USA

Reviewed: Apr. 18, 2011

I followed the recipe just as it says and it came out a little on the dry side and was blan.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tabithabea77

Cooking Level: Expert

Home Town: Pendleton, Oregon, USA

Living In: Beaverton, Oregon, USA

Reviewed: Mar. 12, 2011

This was very good - flavorful and moist. I did season the pork roast with salt and pepper before searing it. I deglazed the searing pan with the broth (adding a little extra) and then added that liquid to the roasting pan. The sauce/gravy was a delicious addition. Thanks for a tasty recipe.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Pam-3BoysMama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Feb. 15, 2011

This was awesome!!! My family loved it. The gravy was perfect. I added minced garlic and I only needed to cook it for the initial hour and a half.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sweets

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Reviewed: Jan. 9, 2011

delicious!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

momodolls

Reviewed: Nov. 8, 2010

Outstanding!! Along with the carrots and onions, saute a few parsnips and add those to the roasting pan; perfect accompaniment. I had a bigger roast than called for so cooked it at 20 min per pound @ 350F, then uncovered for the remainder of the time until the internal temp reached 160F.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

rcaf36

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Living In: Innisfil, Ontario, Canada

Reviewed: Apr. 5, 2010

loved the recipe i will deffintly be adding this to my cook book

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

cookbecca

Cooking Level: Expert

Home Town: Albertville, Alabama, USA

Living In: Fairbanks, Alaska, USA

Reviewed: Jun. 22, 2009

very good! did not make the sauce with sour cream and it was great-felt it was rich enough without the sour cream.. served the veggies and gravy together--will definitely make again; maybe adding a tad sage or herbes de provence

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

cyn2009

Reviewed: May 17, 2009

I really liked this recipe. I made the mistake of not noticing the amount of cooking time involved and started way too late. I modified as follows and it came out very tender. Browned the roast. Put roast only in covered pan in oven at 400 for 15 minutes then at 375 for 15 minutes. Added in the remaining ingredients and cooked for 30 minutes more. Done and perfectly cooked. On the gravy next time I am not adding any water it was way thin. Flavor was very yummy but I think the amount might be a misprint plus the way I made it there was a lot of juice in the pan. Also next time would salt/pepper the roast prior to browning - needed just a tad more flavor.

Was this review helpful? [ YES ]
6 users found this review helpful