I am very sorry to say that I was disapointed. I really looked foward to this and I am hoping that it is my error that made the meat sooooo dry. First I have to say that the gravy was WONDERFUl. I doubled the soup that it called for. I cooked a 2 1/2 lb rump roast in the crock on low for 10 hours AFTER I seared it. I am really starting to think that "warm" is the temp on my crock that I should use. I tend to do that with ground beef in the crock. I will try it again. All is not lost though. We are going to have the rest of the meat as cheese steaks with the remaining gravy.

Reviewed On: Mar. 19, 2008

I have made this more then once! Just make sure that you have a bit more sauce then it states. I also only put the crock pot on WARM. Don't be afraid of uncooked pasta, it all comes our wonderful!!!

Reviewed On: Mar. 10, 2005

If your used to Kielbasa and sour krout the polish way this is not for you.

Reviewed On: Mar. 10, 2005