I made this according to the recipe except I was out of celery seed and paprika. The coating was very nice and did seal it. I cooked it at 425 degrees at 15 minutes per pound since the roast had been allowed to come to room temperature and it was a boneless roast. (In the review posted by the author, she quoted 15 min/lb.) Previously, I have used the method where I have started cooking at high temperature and then lowered it. I liked this method better. It did not take as long to bake and was still tender, juicy, and flavorful. I will use this cooking method in the future and may just try different seasonings in the coating as recommended by the original author.
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I made this according to the recipe except I was out of celery seed and paprika. The coating...