I followed this recipe *almost* exactly to the letter. The only difference was that I cooked the potatoes with the roast. I used 1 lb. carrots, 2 parsnips, 1 purple potato, 1 sweet potato, and four medium/small Idaho potatoes along with the onions for my veggies. Other than that I did everything the same. There were some different cooking instructions that I had doubts about, but I did it as written. I usually use way less liquid, don't boil the vegetables first in the liquid, and cook my roast longer at a lower temp. All that said, this recipe as written really does work, and all of those directions assisted in reducing the cooking time without compromising the roast. Very yummy recipe and I recommend following it as written. You can cook the potatoes with it as I did if that is your preference. 1.5 hours in the oven on 350 makes a very tender roast, as long as you sear it and boil the veggies for a little bit first as stated. Thanks!
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I followed this recipe *almost* exactly to the letter. The only difference was that I cooked...