So as mentioned, it was a lot of garlic. I love garlic, so it's not a problem to me, but it might be a little overpowering for others. I added butter to the garlic/herb mixture. My butter sauce ended up going in everything. It was that awesome. I added the butter because the coating didn't seem like enough; it didn't look like it would cover my entire roast. It didn't quite look like it would stay on the meat either; kind of looked like everything would drip right off. There must have been something wrong with my over/thermometer. I got the internal temp to the suggested temp and my meat still ended up very rare. The skin (or, the outside layer with the sauce) tasted amazing. The inside didn't have any flavor. Again, I don't mind since I believe beef should be enjoyed with its natural tastes, but it was, again, a problem for others. Regardless, this was darn good.
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So as mentioned, it was a lot of garlic. I love garlic, so it's not a problem to me, but it...