What a shame that I was the only one home while this was cooking! The aroma was awesome, predicting what a great turkey dinner we were in for. I had a small boneless breast, about 3 pounds, so I adjusted the method, measurements and cooking time to accommodate it, but other than rubbing the roast with some olive oil before sprinkling it with salt, pepper and a little chopped rosemary, I made no substitutions or omissions of ingredients. I cooked it about 6-1/2 hours on low. This was fragrant, immensely flavorful and so tender and moist. The juices it gave off during cooking made for excellent gravy. When I’m the first reviewer of a recipe, as I am here, and it turns out this good I couldn’t be more pleased to review it. I served this with Ann’s Rice Pilaf, Chic Green Beans, recipes also from this site, and a tossed green salad.
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What a shame that I was the only one home while this was cooking! The aroma was awesome,...