This recipe is good and seems promising, but I only gave it four stars because we liked it better when I made some changes. Most important: I completely omitted the water and doubled the rest of the sauce recipe, so the pork gets more intense flavor from the juice it cooks in. I used brown sugar instead of white sugar and balsamic vinegar instead of red wine vinegar. I used low sodium soy sauce and fresh minced garlic instead of garlic powder. I omitted the salt, but added 1/4 t. ground ginger. In addition to the onion, I added some baby carrots, putting both under the roast in the slow cooker (I've always read that you should put your root veggies under the meat in the crock). With these changes, it was excellent.

Reviewed On: Nov. 16, 2009

If you like your beef very rare -- see the pic that accompanies the recipe -- this recipe may work well for you. But we like just a little pink, so this didn't cook the beef enough for us. After cooking my 1.6-lb. roast at 475 for 15 minutes, I turned off the oven and left it alone for almost three hours. When I finally checked it, the roast was cold -- and still bloody. I had to slice it into inch-think slices and turn the oven back on to 350 for another 30-35 minutes before the roast was medium well as we like it.

Reviewed On: Oct. 16, 2009

Very good. We liked the marinade enough that we heated the extra and poured it over the chicken. Will definitely make it again, and try the sauce on pork and maybe salmon.

Reviewed On: Jun. 16, 2009