I have made pot roast 100+ times but this is by far the best way to make it! The sauce is perfect and everyone including guests raved about this. We used fresh sausage rolls and topped with swiss cheese. I love a dish that is super simple yet tastes like it took a lot of preparation!

Reviewed On: Nov. 30, 2009

I was a bit skeptical about this dish because it didn't look like there was much too it. WOW, it was amazing! I think the cheese sauce would be sooo good as a fondue as well. The only thing I might try differently next time is adding a bit more milk, like 1/4 cup to make the sauce a bit more saucy. After it's been on your plate it gets a bit cakey, but it has unbelievable flavor. I also omitted the parmesan in the last step and used shredded colby and monterrey jack because it's what I had on hand. Right after dinner I made another batch to freeze! Yummy!!

Reviewed On: Nov. 17, 2009

Ok, I'll admit I didn't cook them the full 1 1/2 hours, but more like 1hr and 10 minutes. The porkchops were not as tender as I anticipated so maybe they do need the full time. I didn't have cream of mushroom so I used cream of celery and added fresh mushrooms. I like the sauce, but the porkchops tasted just like they do from the stovetop. Next time I will try following the recipe exactly. We still like them, but didn't loooove them.

Reviewed On: Nov. 16, 2009