Reviewer:

Cooking Level: Expert

Reviewed: Jan. 8, 2013

Recipe is definitely worth making again, but I think must have used too much mustard... it was ok, but nothing truly special. We all needed to tone down the mustard flavor with some bbq sauce on the side (that was a very nice combo, though!), and hubs LOVED it... In fact he ate about half by himself. LOL

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

Reviewer:

ktwebdev

Reviewed: Sep. 17, 2012

Made this on Sunday and it was a hit! Served with broccoli, cauliflower, mushrooms and baby spinach. Very very good!

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

Reviewer:

Deedee

Reviewed: Jul. 17, 2012

I made this last night and it was really delicious..I added 1/8 a cup of water and 1 crushed Garlic clove and used 1 1/2 lb Pork Lion....The family loved it and asked for more sauce.They could not put their finger on what kind of Sauce it was!I served it with organic brown rice, smashed squash from a garden, cheesy Broccoli,and ice cold pineapple!!

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

Reviewer:

Rosebud

Reviewed: Jul. 9, 2012

Excellent. I omitted the salt, used less fresh ground pepper, and did not have thyme, so I used italian seasoning instead. I marinated the roast for 5 hours, then seared the roast on all sides on the bbq then continued to cook on the bbq. I used a disposable foil pan, thank you I would still be cleaning the pan. I threw out the sauce that I used to marinate, then made 2X to cook with. I will 4X the sauce next time for more gravy. I also added water to the pan while bbq for extra sauce.

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

Reviewer:

Sandy

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Jun. 19, 2012

I reduced the black pepper to one tablespoon, and added one tablespoon of Herbs de Provence. I also substituted the half teaspoon of thyme with a half teaspoon of garlic powder. My husband loved it.

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

Reviewer:

Chelsea

Reviewed: May 22, 2012

Awesome recipe! Make sure that you cook the roast in some sort of dutch oven pot. We found out the hard way the first time and it took forever. We also cut the black pepper down to 1 tsp.. it was way to hot even with half the recommended amount of black pepper. This is now one of our favorite recipes and so easy to make.

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

Reviewer:

Dave

Reviewed: Mar. 11, 2012

easy, not that flavorfull

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

Reviewer:

newhobby

Reviewed: Mar. 5, 2012

This roast by far exceeded my expectations. It was moist and tender, spicy and sweet. The whole family enjoyed it. I will definitely add it to my recipe box. :)

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

Reviewer:

Saadiyah

Reviewed: Feb. 17, 2012

well im a newbie cook and this is my first recipie im going to try. it seemes simple, the mixture taste wonderful. i will let you all know how I did...aswell as how it taste, thanks Vgreer

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