This was delicious! Like many who’ve reviewed this recipe, I cut back the water to 3 cups rather than 5, but used chicken broth in place of the water. Added just a little more to the flavor. I could not find dried chipotle peppers, so I used the canned chipotle peppers in adobo sauce. Those can be found in the ethnic foods area of most grocery stores. The last thing that I did that was not on the original recipe is add a 15 oz can of tomato sauce at the end were you’d add the remaining water if you were to use it. I’ve been telling friends and family about this recipe, including one friend who has wheat allergies. Totally making this again.

Reviewed On: Jul. 12, 2008

This recipe is delicious and simple. This was my second time making it, so I added a little bit to the original recipe. I used a venison roast instead of beef. In addition to the listed ingredients, I used an extra can of mushroom soup, extra packet of the onion soup mix, and red wine. I started the pot roast before work, and then came back at lunch and added baby carrots, whole baby bella mushrooms, and halved petite red potatoes. When I came home I couldn’t wait to try it and see how the veggies turned out, and everything was delicious! The meat was so tender. This is surely going to be a staple recipe for me.

Reviewed On: Jan. 12, 2008