"Made this for Christmas dinner. While my family loved it (and the tangy goat cheese was tasty), I wasn't bowled over. You do have to adjust some of the amounts and the timing. You do not need that much cream (just use enough to almost cover) and you may want even more cheese. You will also have to cook for a longer period of time than the recipe states.

I would probably use a better cheese than the monterey jack as well - perhaps a comte or gruyere.

"Made this for Christmas dinner. While my family loved it (and the tangy goat cheese was tasty), I wasn't bowled over. You do have to adjust some of the amounts and the timing. You do not need that much cream (just use enough to almost cover) and you may want even more cheese. You will also have to cook for a longer period of time than the recipe states.

I would probably use a better cheese than the monterey jack as well - perhaps a comte or gruyere.

"Made this for Christmas dinner. While my family loved it (and the tangy goat cheese was tasty), I wasn't bowled over. You do have to adjust some of the amounts and the timing. You do not need that much cream (just use enough to almost cover) and you may want even more cheese. You will also have to cook for a longer period of time than the recipe states.

I would probably use a better cheese than the monterey jack as well - perhaps a comte or gruyere.

"This is a very simple recipe and I can say that it works with any size roast. I made two roasts side by side - a 3lb roast and a 7lb roast on Christmas Day and followed the directions exactly but used salt and pepper only. The 7lb roast came out perfectly and was rare to medium rare. The 3lb came out mostly medium with only a hint of pink.

If you have a crowd with diverse palates, you might want to go with the two roasts (this didn't happen by choice, I was too late to the butcher and this is all they had. This worked out well so those family members who like their meat medium/well were happy (ug) as well as those meat eaters who like to bring the cow into the kitchen, introduce it to the chef, and bring it onto the plate (still mooing!.

I would absolutely do this again...just don't open the oven door!

"This is a very simple recipe and I can say that it works with any size roast. I made two roasts side by side - a 3lb roast and a 7lb roast on Christmas Day and followed the directions exactly but used salt and pepper only. The 7lb roast came out perfectly and was rare to medium rare. The 3lb came out mostly medium with only a hint of pink.

If you have a crowd with diverse palates, you might want to go with the two roasts (this didn't happen by choice, I was too late to the butcher and this is all they had). This worked out well so those family members who like their meat medium/well were happy (ug) as well as those meat eaters who like to bring the cow into the kitchen, introduce it to the chef, and bring it onto the plate (still mooing!).

I would absolutely do this again...just don't open the oven door!