Reviewed: Nov. 4, 2012

Got a little spooked by all the smoke. After 45 minutes (6 pounder) I was worried about only being at 95 degrees. So I let it ride at 225 for an additional 30 min. Was pretty good but must admit I slightly overdid it. Would ease off on that extra time and try again.

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Reviewer:

kenny g

Reviewed: Nov. 4, 2012

Followed the advice of another reviewer and brushed on gravy master, then salt pepper and garlic powder. followed the cooking instructions per recipe. the roast was so tender and juicy. the house smelled so good while cooking, served with mashed potatoes. will make this again and again!

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Reviewer:

kat

Cooking Level: Intermediate

Reviewed: Oct. 29, 2012

For a basic idea, I liked this alot. I can skimp on the cost of a roast but have great results... thanks

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Reviewer:

Vicksta

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

Reviewed: Oct. 28, 2012

best, no I mean BEST roast ever ! Better than a restaurant.

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Reviewer:

Robyn Cotter

Reviewed: Oct. 28, 2012

Family loved it! I was a bit unsure and wanted to open the oven several times! But please don't!!! You need to follow cooking directions in order for this to be cooked properly. I did add pieces of garlic cloves to roast. I also bought an Angus organic roast. 3-1/2# well served family of 4. Great energy saver too!

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Reviewer:

Janice

Reviewed: Oct. 27, 2012

Made this today - 4 lb roast 28 minutes in the oven and then oven off for 2.5 hrs - locked the oven door to keep the peekers away and keep heat in. It came out perfect sliced thin with beef both poured over. Used garlic salt pepper and put slits in meat and stuffed some garlic gloves in. This one is a keeper - i have been trying many roast beef recipes and all dry and too well done or rare - this was just right for all.

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Reviewer:

MoeDoyle

Reviewed: Oct. 23, 2012

Really good way to cook. The McCormick seasoning packet used seemed to be a little spicy for the kids. I think it was peppercorn and garlic. Others seemed to really like the Montreal flavor so I might try that next time.

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Reviewer:

poppyseed

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Reviewed: Oct. 19, 2012

I was absolutely amazed how perfect this turned out. I had a 2 1/4 pound eye of round, let it come to room temperature for 1/2 hour while oven came to temp. I sesoned the meat with olive oil and Montreal seasoning and followed the instructions to the t. I let it rest for 20 minutes when I pulled it from the oven and couldn't believe it when I sliced into it and it was PERFECT! Thank you this will be the only way I cook roasts from now on.

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Reviewer:

CBenny

Reviewed: Oct. 17, 2012

I made roast beef last night using the same method as this recipe. It was the first time I tried it and my husband LOVED IT! I had to leave the roast a little longer in the oven but as we did not have a set time for supper it did not matter. I did marinate the roast for most of the day to add more taste but cooked exactly as this recipe. I am not a big fan of roast beef but am looking forward to making beef and barely soup from the left overs. Thank you for this recipe.

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