I am rating this based on following the basics of the recipe and using my own ingredients that my dad always used when he made pot roast in his dutch oven. I did not brown the roast, but I rubbed it with salt, pepper and garlic powder the night before and the next morning put it in the slow cooker on low with a chopped onion, crushed garlic cloves and bay leaves, topped with a mixture of one can of beef broth, a glass of red wine and a small can of tomato paste. Came home at lunch and added red potatoes, baby carrots and celery. After I got home from work I turned it on high for about an hour to make the vegetables nice and soft. All in all it probably cooked about 11 hours. I was able to make a nice gravy with the liquid by adding a bit of cornstarch and flour and heating up in the microwave. With the modifications I made this came out just like dad's recipe. Thanks.

Reviewed On: Oct. 4, 2009

Yum! I made this recipe years ago when I saw it on the back of my box of sugar. One thing I figured out that time was not to use sweetened peanut butter (like Jif, Skippy etc.) and use a plain salted one (I chose Adams, which is my favorite). I did use half white sugar and half brown sugar and added a tiny bit of vanilla and baking soda as some others suggested. Don't try to just pick these up off a hot cookie sheet because they will just fall apart! I also cooked mine quite a bit longer than 8 minutes, probably closer to 12 or 15, but I don't think you can really burn them...?

Reviewed On: Jul. 26, 2009

This was really good. My only modification was to use one can of crushed tomatoes in place of one of the cans of whole tomatoes. However the tomatoes broke down just fine so maybe next time I will just use the whole tomatoes as called for and use a potato masher to break up the chunks. In the meatballs I did also increase the parmesan chesse to about 1/4 cup and garlic powder to maybe 3 tablespoons and added a little chicken stock. I made this in my slow cooker and cooked the sauce for three hours before adding the meatballs and remaining ingredients and cooked for about two more hours. A great classic comfort food recipe that is easy to make all day in the slow cooker.

Reviewed On: Jul. 26, 2009