Good, but I essentially used this recipe as a guide – an average three stars as written. I modified the recipe in several regards, elevating my rating from three to four stars. I added salt and pepper to the flour, seared the (rump) roast in olive oil, used beef broth rather than water, and topped the roast with sprigs of fresh rosemary and thyme instead of the dried herbs. I also made slits in several places on the roast and inserted slivers of fresh garlic. I had other plans for vegetables (besides, I don’t like cooked carrots or pearl onions) so I skipped the potatoes, carrots and onions and chose instead to toss in a handful of dried porcini mushrooms which added a great deal of flavor. The biggest change – I wasn’t sure when we’d eat supper tonight so I used the slow cooker rather than the oven. Very flavorful and tender. Searing the roast first and adding red wine makes all the difference.
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Good, but I essentially used this recipe as a guide – an average three stars as written. I...