This recipe was great. My husband kept telling me how good the meat was and asked for this to be a keeper. I made the recipe as given with a frozen chuck roast and put the foil packet in the crockpot before I went to bed. A frozen roast wrapped in foil and put in a crock stays nice and cold. Then I put it on low in the morning to cook for 9 hours. Then I dump the liquid from packet in crock, shred the meat removing all fat and add back to liquid. We vary putting the meat on flour tortillas, sandwiches, taco shells, etc. The leftovers freeze well for a quick meal another night. For variety one night I sliced three onions and put on top of the roast before wrapping in foil. When the cooking process was done I removed the onion and set aside for each family member to use or not use on sandwich buns with the meat. Yummy.

Reviewed On: Aug. 16, 2008

My family really enjoyed this wonderful casserole. I made a few adjustments for our taste and to make prep quicker. I did not precook the zucchini so I reduced the milk to 1/4 cup to make up for it, added chopped onion and garlic plus some pepper. I then added 10 minutes to the cooking time to make sure the zucchini was cooked through and it turned out perfect. Thank you Effie for a wonderful recipe.

Reviewed On: Jul. 28, 2008

Everyone that eats this recipe just loves it. It is moist and delicious. I use a full bag of chocolate chips and use applesauce in place of the oil if I have it on hand plus I use fat free sour cream. I also see no need for heating the water, I just use tap water. If company is coming I dust the top with confectionary sugar for eye appeal. Thank you for a wonderful recipe.

Reviewed On: Jul. 28, 2008