A REAL WINNER! The roast I bought seemed really tough, because I had the hardest time getting my meat thermometer in it; I was afraid I would snap it. I followed the recipe as written, calculating the correct minutes by multiplying the weight by 7 minutes. I also rubbed some baked potatoes in butter and wrapped them in foil and put them in the oven as well. The meat was not up to temperature at the end of the roasting time, maybe because of the baked potatoes. I heated the oven to 325 and threw my green bean casserole in with all of it. I baked in 10 minute increments to check the internal temperature. After 20 minutes, it was all ready. The roast was quite rare at one end, but the meat was amazingly tender and delicious. The potatoes were the lightest, fluffiest bakers I've ever had, and the skins were soft and yummy. I will definitely use this recipe again, including the baked potatoes and green bean casserole. My family loved it.
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A REAL WINNER! The roast I bought seemed really tough, because I had the hardest time getting...