"This recipe is absolutely FABULOUS! My meat was very tender, juicy and full of flavor. I did make a few slight changes based on the ingredients I had on hand. I used a rump roast seasoned with lots of Paula's House Seasoning, seared as instructed with peanut oil instead of vegetable. I thinly sliced onion wedges along with crushed garlic to collect all those juices left in the pan. I used Marsala Wine along with the worcestershire sauce, bay leaves and water. I thickened up this mixture with arrowroot powder which I mixed with cold water(similiar to cornstarch); I put all this in a dish lined with foil (for easy clean-up) along with an additional layer of foil holding the meat,I pour all this gravy over it, covered with final foil layer with two holes for steam release and cooked 3 hours and 20 minutes on 325 degrees. This was the BEST ROAST I'VE EVER MADE!! I Love it.

"Delicious! I followed the recipe exactly here including the meatloaf sandwich suggestion with mayo, however I did opt-out on the mayo and chose Veganaise instead, but I truly enjoyed it! Yummy....

"Great recipe! It was simple to make and spicy. I doubled the recipe and steamed 2 pounds (salted and peppered) collards instead of 1 pound. After the greens were nice and tender I drained them, added fresh water, fresh chopped tomatoes and some Bragg's Liquid Aminos for extra flavor. Talk about delicious....Love it!