Made this exactly as posted & was wonderful!

Reviewed On: Oct. 29, 2009

My slow cooker is not big enough for a roast and veggies so I baked this in the oven. Cooked in a small covered roaster at 350 for 2 hours, added potatoes and carrots, then after 1 more hour decreased temp to 275 for 3 more hours. Roast was done after 2 hours but tough (I used bottom roast that was on sale). After the 3 additional hours it was still moist and tender enough to cut with a fork. Substituted beef bouillon for water as recommended & gravy was wonderful! This is a new household favorite.

Reviewed On: Oct. 29, 2009

Made a few changes per other reviewers & used on a triple chocolate bundt cake. Didn't want a glaze that was too white or brown. These changes were flavorful & worked for me: Reduced confec sugar to 1-1/4 cup; increased vanilla to 1 tsp & butter to 1 Tbl; added 1 Tbl light corn syrup. Added milk last then added by 1/2 Tbl at a time until the consistency was good for drizzling.

Reviewed On: Nov. 29, 2008