Reviewed: Feb. 7, 2006

For all the rave reviews this recipe received, I was a bit let down. It was alright, but not great, not even all that good. Ended up pitching the leftovers because no one wanted them. Will probably not make this again =(

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Aly

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

Living In: Gainesville, Florida, USA

Reviewed: Jan. 19, 2006

Used others advice and cooked it in the crockpot. 8 hours was too long and it was a little dry. I think because of this, it didn't reheat very well at all.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JElder81

Cooking Level: Intermediate

Home Town: Mansfield, Massachusetts, USA

Living In: Stewartville, Minnesota, USA

Reviewed: Dec. 27, 2005

Absolutely delicous. The roast was perfect and the juices delectable. Next time I will put potatoes and carrots in with the roast as pictured. I am sure it will be incredible. However, I had a 3 lb. roast for 8 people at Christmas and I prepared the roast alone following the recipe. Everyone raved.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Helen

Reviewed: Dec. 25, 2005

Two words. ABSOLUTELY DELICIOUS!!!!! I made this last night for a Christmas Eve dinner and fully believe this will become our Christmas Day meal for years to come. Did the recipe exactly as said. Only difference is I added some red skinned potatoes and carrots to the pan. Will definately be making this meal for years to come. Simple but delicious.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Drew Alger

Cooking Level: Intermediate

Home Town: Kokomo, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Dec. 14, 2005

Delic-i-ous-o!! I subbed in garlic granuals with dried parsley for the garlic salt..that would have been way too much for my palate. I also followed other suggestions and seared it in olive oil before rubbing on the seasoning and baking covered for at least half the time. Regarding cook time, mine was 1.5 pounds and only took one hour. Like I said, this is wonderful and will be one of my regular recipes! Thanks Marianne!

Was this review helpful? [ YES ]
52 users found this review helpful

Reviewer:

Leah G.

Reviewed: Dec. 5, 2005

I am just about to make this recipe again. We love this. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ashleescoolmom

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

Reviewed: Dec. 4, 2005

This was awesome: So simple, so few ingredients yet it turned the pork roast into a flavorful, moist entree. Great recipe. Thanks.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MERLASAM

Reviewed: Nov. 9, 2005

Awesome. Soooo good! I rubbed my roast with olive oil before applying the spices and it was great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Chef Tyler

Reviewed: Oct. 24, 2005

This was amazing. Simple yet so delicious. I also used a little olive oil to help coat it. It was great. And leaves the house smelling so good of rosemary. Excellent recipie.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NecROgue

Reviewed: Oct. 23, 2005

Excellent roast. I used a 2 1/4 lb pork butt roast, doubled the rosemary and cut it up and double thyme, 2 t of salt and lots of pepper. I rubbed in the dry herbs and then massaged olive oil on the roast. I roasted it for 1 hour and 20 minutes. This roast is juicy and moist and tender and has so much flavor!

Was this review helpful? [ YES ]
1 user found this review helpful