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

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cyn2009

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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.

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Kara B.

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Reviewed: Sep. 28, 2008

This was the best pork roast I ever made. I did not have sour cream on hand so just used whole milk. The gravy was so good my family couldn't get enough of it.

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Genesis54

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Reviewed: Sep. 11, 2008

I made no changes to this recipe. It was the best pork roast we have ever had!Thank you for sharing it with us.

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C-MEINTX

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 24, 2008

This was very,very good! Especially the gravy - which I served over mashed potatoes. This recipe is definately a keeper! Thanks!

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FAWNYDEER

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Reviewed: Aug. 17, 2008

This was excellent! I put it in the crock pot instead. We really enjoyed it!

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radio robin

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Reviewed: Apr. 28, 2008

This was excellent! We used a small, 2 lb. pork ribeye roast and it was done after the initial hour and a half.

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Dennis J.

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Reviewed: Apr. 13, 2008

This was great. My family loved it. Iwill definately make it again. The only thing I did different was add cut up potato to the carrots and onions. Sophia in NH

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SOB825

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Reviewed: Apr. 9, 2008

My guests enjoyed this very much. I used a 4.3 lb bone-in loin roast, which got to temp. about 1/2 hour faster than expected, but was still juicy. The carrots and onions were very flavorful. I was a bit skeptical about the sour cream/flour gravy method. The gravy didn't thicken very much, but it seemed to be everyone's favorite part of the meal. I will be making this recipe again. Thank you!

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