My complaints are in regards to the gravy. I was unsure about using cream of mushroom but went ahead and made the recipe as instructed the only change was I added some celery and a little water (water was unneccessary). It wasn't a beefy thick gravy, it was murky and I had to doctor it up with sugar, salt, and pepper to make it taste decent. There is actually a recipe on the Lipton Soup Mix that I'd try, basically this recipe sans the cream of mushroom. Chuck is always good so no complaints about the roast itself. In regards to the people who had to add liquid, I believe it's probably because you don't have a tight enough fitting lid, because the roast itself created A LOT of juices, no additional liquid required at all...

FABULOUS recipe. I was worried that not having a marinated piece of meat would produce subpar results but this recipe is easy, flavorful, and requires no marination! I added a couple shots of worcestershire and garlic powder to the sauce. Served with boiled potatoes and green beans and carrots and drizzled the sauce on everything. Yum.

i sifted the flour to give it a more cakey texture... it was pretty good, not quite like mrs. fields'... i read several reviews complaining of overspill... i avoid this i didn't completely spread the batter to the edge of the pan, i left about half an ich for it to expand... made this for my boyfriend for his birthday, it was a hit!

i don't like potato salad, but i made this for an office potluck and it was a hit, first thing gone on the table :)

I made this for my boyfriend's family and they loved it... easy to make and delicious...