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...
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