Reviewed: May 5, 2012

I finally decided it's time to jump in with a couple of comments on my recipe. First, I totally agree with everyone who suggested using beef broth instead of water. Second, Allrecipes made some changes to the recipe that I originally submitted. This recipe does not make 12 servings, it makes one serving per 1/2 pound of chuck roast. When I submitted it, I said it made 6 servings. I also said small onions, not pearl onions. I use small yellow onions when I make it. Also, if the carrots are large, I add them before the other vegetables and let them cook for 10 or 15 minutes before adding the rest. I also add whole fresh mushrooms if I have them, but I don't change the seasonings; my family likes them just like they are.

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Reviewer:

KarenCooks

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Reviewed: Apr. 30, 2012

We thought this was good, but lacked a good beef flavoring. Next time, in place of the water, I'll use beef broth as others suggested. Otherwise, the spices were very good!

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Reviewer:

breggae

Cooking Level: Intermediate

Living In: Chardon, Ohio, USA

Reviewed: Apr. 2, 2012

Awesome is the right word for this wonderful dish. I used regular white onion and added mushrooms. Comfort food at its best.

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Reviewer:

Lucky Noodles

Cooking Level: Expert

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Mar. 13, 2012

Mediocre at best. Very bland and a little dry. Not our favorite.

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Mar. 9, 2012

I had a five pound beef roast--I adjusted the serving counter to reflect that FOR THE ROAST ALONE. I added fresh ground pepper, garlic powder and onion powder to the flour before sprinkling it over the roast. I also used beef broth instead of water. I didn't want to lose all that great flavor in the pan from searing the roast so I set the roast aside and sauteed the onion and some fresh minced garlic in the skillet with a little butter until the onions started to turn translucent. I then added the broth, let it come to a boil, and scraped all that good flavor from the pan. I poured the liquid into the bottom of the roasting pan, set the roast on top, then poured the wine over everything and added the spices. This was one of the best roasts we've ever had. Out of that whole roast, there's just enough for leftovers for one person tomorrow. My boys inhaled dinner. NOTE: My roast was done in two hours and that's medium done. If you keep it covered the whole time it's cooking (just cover it with a lid or with foil), you won't have a dry roast.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 21, 2012

Easy and delicious!

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Reviewer:

Jessica

Reviewed: Dec. 30, 2011

Wonderful flavor, but very dry. I had to add quite a bit more liquid to roast it in the oven. Next time, I will use the slow-cooker, my preferred method, anyway.

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Reviewer:

KitchenDiva

Cooking Level: Intermediate

Reviewed: Dec. 27, 2011

So delish. I doubled the liquid mixture and cooked at 250 for 8 hours. AMAZING.

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Reviewer:

AmberLee

Reviewed: Oct. 11, 2011

I used beef broth instead of water. I would prefer this with more red wine and less broth. ...next time. I also added cremini mushrooms at the end. Sauteed them in a little butter first. Served over mashed red potatoes with the skin and broccoli. Cooked on low about 8 hrs in a crock pot. Use one! You one be disappointed!

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Reviewer:

valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jul. 19, 2011

Good, but I essentially used this recipe as a guide – an average three stars as written. I modified the recipe in several regards, elevating my rating from three to four stars. I added salt and pepper to the flour, seared the (rump) roast in olive oil, used beef broth rather than water, and topped the roast with sprigs of fresh rosemary and thyme instead of the dried herbs. I also made slits in several places on the roast and inserted slivers of fresh garlic. I had other plans for vegetables (besides, I don’t like cooked carrots or pearl onions) so I skipped the potatoes, carrots and onions and chose instead to toss in a handful of dried porcini mushrooms which added a great deal of flavor. The biggest change – I wasn’t sure when we’d eat supper tonight so I used the slow cooker rather than the oven. Very flavorful and tender. Searing the roast first and adding red wine makes all the difference.

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