We really enjoyed this recipe very much. I wish I had noticed that it was recommended that we use 2 TBSP garlic powder instead of 2 tsp. as printed, but it was still delicious. I made a chicken gravy to go with it and will defintely make it again in the near future. I think I'll also add dill as mentioned in another review. This was a quick, simple and delicious recipe.

Reviewed On: Oct. 16, 2009

I followed the recipe as written as far as the seasonings were concerned. I used a 3 lb. chuck roast instead of the 5 lb. rump roast, mainly because I had one in the freezer that needed to be used. I cooked it on low temperature for about 10 hours, broke the meat up to allow the juices to settle in and turned off the slow cooker. It was fantastic! When I made the sandwiches I toasted the rolls, melted Provolone cheese on them, put pepperoncinis and marinated artichoke hearts on mine and roasted red bell pepper on both of them. So tasty! We will be using this recipe again.

Reviewed On: Jun. 9, 2009

I love this recipe, it's absolutely bulletproof. I've been making it for years and everyone raves about how good it is. I've also used cashews and pistachios as well and they were awesome. I use a 2 qt. Pyrex measuring cup to cook it in and I use good silicone spatulas and spread it on parchment paper when it's done. I have a double set of utensils so that I can make multiple batches quickly. It's well worth a try!

Reviewed On: Aug. 24, 2007