"It was OK. I made a two 2.5 pound pork roasts in the same pan and apparently didn't adjust the cooking time down enough because the white meat was dry, but the dark meat was really good. Good rub, but could have used a bit more salt. The sauce, however... I wasn't happy with it. Too mustardy, too vinegary. I cut the mustard down and added liq"

"Very good. It's a little less scary than the "high-temperature" method. I used a 2.8 lb, very evenly round (tall as opposed to flat) eye round roast and followed the directions almost to the letter (except used dried herbs instead of fresh), and it was very tasty but at 45 minutes it was at 135 deg and a nice pink medium. I prefer a bit of a fl"

"I found the chicken to be lacking in flavor. I'm rather confused by all the glowing reviews. I followed the recipe exactly, including brining, which I thought would make a difference. The gravy was good tho. "