Ratings, Reviews & Comments
"PREP SUGGESTION FROM A MEMBER: Rubbing the meat with French mustard and only rubbing the fat with oil and sprinkling on sea salt is an alternative that we use in our family and is sooooo good. We leave it with the rub on for a minimum overnight and we always take the meat to room temperature before cooking, firing up the oven to the highest temperature it can go to and putting the meat in for 20 mins to kick off and then reduce to the required heat will ensure that the flavours of the mustard, salt & oil are all sealed in."
"Hard for me to believe this is a recipe, but it is a good recipe for a beginner, basic. I agree with GabriELLA, use coarse salt. I will have to experiment with some rubs on this one."
"Great basic recipe. The canola oil was different for me, but it was very good. I also used coarse salt, just like I do on prime rib."
"These were the perfect directions for a good roast. I liked the picture so much that I ended up making the slow cooker new potatoes recipe that is in your slow cooker tips - side dish section. You should put that slow cooker new potatoes recipe in your recipes, they turned out really good too."