I work full time but love to make home-cooked meals for my husband and son. It’s a comfort to walk in and smell this simmering roast that I know will be fall-apart tender and delicious. —Gina Jackson, Ogdensburg, New York
This spectacular roast is the star of any special meal my wife, Linda, and I host. A simple dry rub delicately seasons the tender juicy meat. When we set this entree in front of guests, they rave about it.
-Ron Poole, Saluda, North Carolina
Her well-seasoned beef roast is so tender and juicy, Cynthia Gessner never has leftovers when she serves it. "My husband and our four boys, ages 5 to 20, clean their plates...down to the tiny diced vegetables," she notes from her home in Radway Alberta. "Try serving this with a side of sweet-and-sour cabbage."
"I made this roast for my husband's birthday party and everyone loved it," relates Shannon Jones of Trail, British Columbia. Enjoy the juicy roast for one meal and beat the clock another day by using the leftovers in the two recipes that follow.
My family loves garlic, the more the better. So, one day, I came up with this recipe...yum, yum good! Now, my family requests my mouthwatering roast for Sunday dinner every other week.—Rhonda Hampton, Cookeville, Tennessee
A co-worker shared this restaurant recipe with me when I lived in Minneapolis in the 1970s. The marinade tenderizes the meat, and the drippings make a savory sauce to accompany the moist beef slices.
-Mary Welch, Sturgeon Bay, Wisconsin
My mother gave me this recipe some time ago. It's a winner in our family - kids especially seem to like the spaghetti. It's a different way to serve pot roast...and sure makes the house smell good when it's simmering! Everyone I've shared the recipe with has said how much they're enjoyed it.
"In the South, this tangy roast is traditionally served cold or at room temperature, but we like it piping hot," notes Barb Bredthauer of Omaha, Nebraska. "It's great for special occasions, and the leftovers are fantastic."
This recipe was given to me by my mother's friend when I was a newlywed. I was in a panic over what to serve to guests, and she suggested this. It was a big hit, and I've continued serving it for the past 40 years.