Reviewed: Nov. 11, 2009

This was great. Did not have any red wine so just used beef broth. It is the spices which really made this great!!! Also cooked it in the slow cooker for 8hrs on low after browning it. Easy!!!

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Reviewer:

LuvtoCook

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Reviewed: Nov. 2, 2009

I followed the recipe with the exception of using beef broth in place of the water and added mushrooms. However, I didn't follow the method. I seared the roast, put it into the Crockpot, added the rest of the ingredients and cooked on low for 8 hours. An easy Sunday meal!

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Reviewer:

KELLYCLARK22

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

Living In: Fircrest, Washington, USA

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Reviewed: Nov. 1, 2009

Excellently tender meat and vegetables. I'm gluten-intolerant, so I skipped the flour and braised it in a cast-iron pan. I used beef broth instead of water, adding another 1 cup of red wine/broth combo when I put in the vegetables. There was a little something lacking for me with this dish; maybe I needed to add more salt. But overall, very delicious and I will make it again.

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Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 1, 2009

Good. Use the chuck roast, not another cut.

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Reviewer:

DebL

Cooking Level: Intermediate

Living In: Sandy Hook, Connecticut, USA

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Reviewed: Oct. 27, 2009

My husband and I enjoyed this. Very tasty, easy to make and it was finished before the specified time. Thank you!

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Reviewer:

RLUCTERH

Cooking Level: Intermediate

Home Town: Lafayette, Indiana, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Oct. 25, 2009

Excellent. I ran out of time however and only cooked it for 3 hours and it was still really good and plenty tender. I would say it serves 6 though and not 12. Also I used regular russet potatoes because that is what I had and they worked out just fine.

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RebeccaRae

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Reviewed: Oct. 18, 2009

This was an outstanding recipe. I've shared it with several of my "cooking" friends already and they have all said the same thing. Those that like venison will want to try this in place of the beef. It's mouth-watering to say the least.

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Baya

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Reviewed: Oct. 14, 2009

Very Good! The family loved this.

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MAYDAY

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Oct. 9, 2009

Very good, except I had to keep adding liquid. I cooked mine in a cast iron pot which may have been too hot and cooked out the liquid. I didn't think it was all that flavorfull at first, but it was very good the next day. I agree about using broth instead of water and thicken the gravy.

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Reviewer:

Kim James

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Santa Cruz, California, USA

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Reviewed: Oct. 6, 2009

I prepared this roast exactly as directed accept I used 1 cup beef broth and 1 cup sangria. I cooked it for only 2 1/2 hours, refrigerated overnight. Then I used the cut up the roast in the Mom's Secret Recipe Beef Stew recipe found on here. The roast was extremely tender and tasty. Definitely easy and a keeper for again and again.

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Marquitta Kirwan

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Reviewed: Sep. 28, 2009

Very very very good! My only changes were to use beef broth instead of water and I doubled the broth/wine to about 2 cups. Great balance of spices. I also made some brown gravy to drizzle over the top of all the meat and veggies at the table. Will definintely use this again and again.

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