Vini, I don't know how you came up with this recipe... but we think it is most definitly 5 star. I had a 3.25 # roast and checked at 90 minutes, and it was to right temperature. We are cutting carbs so I left out the cornstarch and went for some more flavoring for a "gravy". I added some broth and some red wine vinegar and boiled it a few minutes with the left over juices and added water. I served by slicing (very important to let it "rest" for about 10 minutes before slicing) into 1/2 thick slices and pouring the thin sauce over and letting it set in the juices covered in a warm oven while I made side dishes. Wow! moist and great flavor. Thank you, for probably the best recipe I have tried(And I have tried QUITE a few) on this website.
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Vini, I don't know how you came up with this recipe... but we think it is most definitly 5...