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This was a delicious roast for a Sunday dinner. It's easiest to poke the garlic slivers in if you twist the knife blade slightly as it is piercing the meat and slide the garlic sliver down the blade and into the meat. The garlic permeated the meat. I used a mix of sweet and white potatoes for veggies, and I thought the sweet potatoes actually were better. I used only one cup of chicken broth instead of the beef called for, and found that to be sufficient. My 2 1/2 lb roast was fully cooked in 3 hours in my 5-qt slow cooker - cooked, but still sliceable, which is how I want my roasts. Thanks for posting.