This was fabulous! I forgot the veg oil, but it didn't affect the flavor...just made the paste a little thicker (used stone ground brown mustard). :) I used a 6.5lb boston butt roast, two onions instead of three, and omitted the beer. I did add a few cups of water to the roasting pan--enough to reach about 1/4 way up the side of the roast. I also nixed the butter and cornstarch in favor of a little Wondra flour/water slurry for the gravy. The spices were perfect, and adding water to the pan beforehand made gravy a cinch--it needed no extra salt or stock, just a little thickener. The onions added so much flavor. Perfect!! (I did strain the solids and fat out of the drippings before reducing for gravy). Since my meat was bigger, it took about 4 hours to cook. But it was delicious, and I will most certainly make this again!

Reviewed On: Oct. 4, 2010

This was a great find! We had guests for dinner, and I used this recipe to make both bread rolls (as suggested by pp) and kolaches...drizzled a confectioner's sugar icing over the kolaches, which were filled with a mixed berry compote. The kolaches tasted great even when I overbaked them! (oops) :) My kids devoured them. Very versatile dough, great flavor, and very easy to make!

Reviewed On: Oct. 4, 2010

Great comfort food! This was a great way to use up leftovers from my chicken and rice recipe (legs, thighs, rice, crm o' mushroom soup, and onion soup mix, baked). Chopped up the chicken (skinned) and added with rice when called for. Only used 1/2 cup each butter and flour, and only had one can of evap milk, but it came out plenty creamy and thick! Also doubled the curry. All in all, well worth it and a great, hearty soup with crusty bread. =0)

Reviewed On: Apr. 21, 2009