REALLY?!?!?!?!? OMGosh. I had a 2.5 lb roast on a Tuesday night that I was looking for something to do with. I must admit, I was not expecting anything fantastic, and did not want to make a trip to the grocery store, so I had some subs. I didn't have Au Jus mix, so I used an Onion Soup Powder. I didn't have a rack that fit my pan, so I set the roast onto of halved onions. (Actually, I think this made for some great broth!). I cooked mine at 325 for 1 hour and 15 minutes. I took it out when my thermometer read "Rare" and as the roast rested for 10 minutes, it seemed to continue to cook... but it came out PERFECTLY pink on the inside with an incredible taste. DH likes his meat "DONE" while I like mine "RARE"... and this was a PERFECT blend for both of us. This is one of my new Top 10. Thank you so much... this will be served the next time we have guests. What an unexpected treat!!!!!!
I had used part of my roast for another recipe, only had 1.4 lbs. Cooked for 55 min. and it was perfect. Loved the sauce to go with it. Served with scalloped potatoes and caramelized sourdough biscuits. YUM.
This would be really good if it weren't so salty! Oh, my goodness. I didn't even use as much salt as the recipe called for. Maybe the au jus mix had a lot of salt, as well.
This is a keeper! Great recipe!
This was a good roast, we liked it a lot. We found the AJus to be a bit salty has well, so I had to water/wine it down to our taste. Everything else turned out really well and made a great Sunday dinner.
Loved the flavors. I had fresh herbs in the garden so I used them instead of the dried. I used the other reviewers' suggestions for skillet searing and using onions as the roasting rack. My roast wasn't as tender as my usual recipe cooked at 275 degrees 40 minutes per pound so I will probably adjust it next time. I chose this recipe for the flavors and the gravy and they were delicious. Thanks!
I Loved the way this came out. It was fantastic! I'll definately be making this one again!
Can't believe that I haven't rated this recipe yet! I make this often with no substitutions. Thanks for a great recipe.