This recipe produces by far the most tasteful, delicious, tender meat i have ever had. It was gobbled up quickly by everyone, including my picky 2.5 year old! Will definitely be making this again...on a regular basis!

One of the tastiest things I've ever cooked. I didn't measure the garlic. I just minced a whole, largish clove and used all of it. Probably closer to a teaspoon of minced garlic than 1/2 of a teaspoon. I used about 1 1/2 teaspoons of salt instead of a tablespoon because I prefer my foods less salty than most people do. Instead of roasting the meat at 450°F for 20 minutes, I browned it in a skillet with some oil (in batches). Also, I roasted the meat for more than 1 hour at 325°F. Maybe my serving pieces were on the large side and needed the extra time to get tender. I added potato and carrot chunks to the leftover sauce and meat and baked them at 325°F until tender. Great pot roast/stew flavor. Next time I cook this, I will grill/oven broil the meat after braising. It should be great with some BBQ sauce slathered on it and grilled till the sauce caramelizes.