RIDICULOUSLY DELICIOUS! I read many, but not all reviews. I too follow recipes to the letter the first time. And if you don't, you should submit your own recipe because you're not rating the true recipe. I make it as written first, then if I make chages, I note accordingly, but only and always after I've tried it as written first. That said, I've made this twice now. The first time, exactly as written. Beautifully delicious and because of income constraints, used store brand balsamic. When I opened the oven door to check temp, I was overwhelmed a bit with the vinegar vapors, as was the downstairs. DO NOT let this stop you or even more stupidly, throw out a perfectly good roast. It does NOT taste like a vinegar concoction. It reduces to a seductively delicious roast. The second time I did add two finely chopped minced garlic cloves to the marinade. I was out of olive oil, so used Wesson. Out of steak seasoning so used Cavander's Greek. And I rough chopped an onion to create a bed upon which to place the roast. STILL amazing! Biggest key: We like a pink center so I don't cook it beyond 145 degrees. Forget time and use an instant read thermometer. This recipe will impress! Thank you, Melissa!
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RIDICULOUSLY DELICIOUS! I read many, but not all reviews. I too follow recipes to the letter...