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"Leslie lived across the road from us and was a very good friend of Mums. Mum cooked this alot when we were growing up as kids. Make sure you weigh your roast for cooking times. I have quoted cook time for a 1 kilo roast. You may like to increase the paste mixture for larger size roasts."

Ingredients: mustard, oil, soy sauce...

"I have two favorite pot roast recipes posted on this site this one requires just a little more effort as the onions and garlic are sauteed in the pot before hand --- this will also work well using a pork shoulder roast, the veggies are optional but I most always add them about the last 1-1/2 hours of cooking time, cooking time is only estimated depending..."

Ingredients: pepper, dried basil...

"You can make a pot roast using this same recipe. This is delicious!"

Ingredients: dry red wine, fresh garlic...

"This roast is cooked in a Dutch oven on top of the stove, the sauce is wonderful!"

Ingredients: small red potatoes, dried thyme...

"A great cost alternative to an expensive cut of beef and if cooked properly using a meat thermometer this recipe will give you perfect results! The roast weight specified should give you 8-10 servings --- *important* the roast must be brought down to almost room temperature, this is a critical step that will relax the meat fibers and insure a juicy..."

Ingredients: cornstarch, fresh mushrooms...

"Prepare the sauce several hours ahead and refrigerate until ready to serve - the flavors will have a chance to meld, and you won't have to worry about last-minute prep."

Ingredients: Dijon mustard, beef tenderloin...

"Made this for Christmas Eve, and it turned out perfectly with our 8 pound prime rib. My butcher had said "500 and five minutes a pound". Most of the recipes I found online were not like this, but several were.

I tried to keep it stupidly simple. This is a great recipe for us, and got rave reviews from the family. I am not a cook..."

Ingredients: fresh coarse ground black pepper, prime rib roast...

"White, black, green and pink peppercorns add wonderful flavor to this very special roast. A full-bodied Cabernet Sauvignon or French Bordeaux is the perfect wine to serve. As for vegetables, mix butter and tarragon with cooked baby carrots and green beans for a delicious accompaniment, then round it out with my Double-Baked Roquefort Potatoes. Now that's a holiday..."

Ingredients: cognac, prime rib roast...