Soooo easy to assemble, I did as previous posters did, I seared the roast in a pan, seasoned it with lawrey's season salt, onion and garlic powder, a little salt and pepper and flour, substituted beef broth for the water, If I had it I would've added 1/3 C. red wine. I put sliced onion under the roast. Cooked for about 6 hrs. then added carrots, potatos and celery. OHHHHHH YUMMMMMM! Best roast I have ever made the roast just fell apart and was so tender and juicy

Reviewed On: Aug. 3, 2007

Following the recipe with a few changes, I sauted` little onion, green bell pepper,celery(about 1/4 c. each)and diced a clove of garlic in about 2 tsp. olive oil. Cooked my egg noodles for about 5 min. added about 1/2 pkg of frozen broccoli (thanks to K.C review) the last 2 min. I didn't have 2 cans of crm. of chicken I had 1 can of cream of celery, 1 crm of chicken AND 1 pepper jack cheese soup. Mix the soups with 2 c. milk add noodles/broccoli, tuna,sauted` veggies, mix all together, pour 1/2 in a 9x13 dish, put 4 slices of cheese, pepper, then the rest of the noodle/soup mixture on that, I used Progresso Italian bread crumbs on top and drizzled a little butter over that, baked for 20 min @350 then turned the oven off and let it sit the next 10 min in the oven. (thanks to K.C) Thank you Chris for a wonderful Basic comfort recipe. I'm writing this while my husband is finishing his second helping and ooooohing and ahhhing over it.

Reviewed On: Mar. 20, 2007

Well, I made this recipe Sat. night, followed the recipe to the tee, took the chili to church for a Chili Cookoff and Won 1st place. I brought home about half of a very small bowl ( we're talking cereal bowl)of chili. There were at least 15 other chilis there. This was a very harty chili, I would cut back the spices a bit if you don't like spicy chili OR make sure you have some tissue on hand.

Reviewed On: Mar. 11, 2007