I followed the recipe exactly with the exception of the honey, and tripled the recipe for my family size. I was not exactly thrilled with this recipe. I used an English Chuck Roast instead of the Rump Roast, but I don't think that was the problem. The seasonings didn't "pop out" like I thought they would. It was a little bland. Good thing I added more Sweet Baby Rays BBQ sauce. I was also confused with whether to keep the water in the slow cooker and then add my seasonings? So, I used half of the water. Maybe the water wasn't supposed to be in there. I don't think I found this to be a hit in our household. But, it fed us.

Reviewed On: Aug. 17, 2009

This was a fast and easy way to make home made mac and cheese. I was not especially fond that it didn't have a great flavor. I even used a sharp cheddar cheese. It tasted kind of bland. The consistency was great while in the saucepan...nice and creamy, but once I put it in the oven it broke down and got really gritty tasting. I think next time I will maybe add more of the dry mustard and not bake it. Otherwise, I thought it was quick and easy! I will attempt this dish again with a few changes.

Reviewed On: Jul. 16, 2009

I thought this recipe was a little different from your traditional goulosh and wanted to give it a shot. I think it was good, but I think I would opt to switch out my BBQ sauce I used for something with more of a kick. I used sweet baby rays original. I think I would like to use a spicy/tangy version next time. I would also use a little more cyanne pepper and another clove of garlic. I did do the cheese, milk, and butter melted in the pot and then added my noodle and beef mixture. I then sprinkled the cheese on top and put in the over 450 for 5-10 min til melted. I think the milk, cheese mixture helped my sauce from being as sweet as it could have been. I will try this recipe again with a different sauce though.

Reviewed On: Feb. 17, 2009