I almost gave this recipe 5 stars, but the spices were so lacking I just couldn't. Yes, the spices definitely need to be doubled. I also added 1 tablespoon vanilla which was really nice. I only had blackstrap molasses (which I prefer since it's so nutritious), so I cut it down to 1/2 cup (because it's so flavorful) and then added 1/2 cup applesauce to compensate. I used a 10-inch springform pan which worked wonderfully. Only needed to bake it about 40 to 45 minutes. Very moist and tasty with these changes. Topped with whipped cream and my family gobbled it up.

Reviewed On: Nov. 11, 2009

An excellent no sugar, no pectin recipe...quick and easy too! I used the really good, full-flavored California Slab apricots (not the Turkish-Mediterranean ones) and they mashed up just fine. I used only 2 1/4 cups apple juice and I'm glad I did...would have been too runny otherwise. I also cooked the jam for 35 to 45 minutes to reduce the liquid further. I increased the almond extract to 1/2 teaspoon (surprisingly, because I don't like a strong almond flavor) since I couldn't taste it at all. I put the jam in 2 half-pint jars and processed in a boiling water bath for 10 minutes. Will double or triple the recipe next time for gift giving. Thanks!

Reviewed On: Oct. 27, 2009

This was really great...so simple, delicious and easy to make! I had all the ingredients already at home...nothing special to buy or have on hand. Other pot roast recipes called for a crockpot (which I don't have, nor do I like them) and things like canned tomatoes or mushroom soup with I didn't particularly want to use. I followed the recipe exactly, making sure to sear the meat well and not adding any extra liquid. The only additions I made were to add a little extra onion and garlic, and 1/2 teaspoon dried Herbes de Provence. Next time I might try adding a stalk of celery and/or some carrots, but not necessary. The roast came out very moist, tender and flavorful...even my mother-in-law raved about it! I served it with mashed potatoes and gravy along with some steamed zucchini from the garden. Thanks for a wonderful recipe...I won't make pot roast any other way now!

Reviewed On: Oct. 8, 2009