This was really good. I used a smaller roast (2 pounds) and more veggies, but the meat was still pretty tender (cooked for 4 hours on low). Instead of a cup of water, I used 1/2 cup water and 1/2 cup white wine -- I think that added some good flavor.

Reviewed On: Aug. 10, 2009

This was good, but after trying it in a mug I tried a bowl and I think that may have worked better -- the size was just right for making an egg sandwich that way, too.

Reviewed On: May 11, 2009

The kids loved this, and it's something unique...so I'll be making it again. I did use about 1/4 the amount of sugar the recipe calls for, so I think the full amount would have been way too much. Lining the pot with foil was a little tricky, but I wouldn't have served it to anyone without doing that first (the terra cotta has an odd odor, even after washing it). I ended up following another reviewer's advice: turn the pot upside down and lay foil across it (may have to do one sheet and then another diagonally across that) to make a mold of the shape of the pot. Then remove that, turn the pot over, and put the shaped foil into the inside of the pot. To make this work, I made the foil sheets extra long and then trimmed the excess so that it was just below the top of the pot and wouldn't show.

Reviewed On: May 11, 2009