The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 7, 2009
I doubled the recipe for the sauce as recommended and had just enough. I made this for a huge family picnic and everyone raved about it. I also used the meat juices in the chili sauce bottle in place of water to give it a bit more flavor. This is a great recipe!
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Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA
Living In: Norman, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 23, 2009
My husband gave this recipe 5 stars, agreeing that it is better the day after it's made. I did think that doubling the recipe was a bit too much sauce for my 4 pounds of meat, maybe would use one and a half times the amount of sauce due to the meat juices that cooked out in the slow cooker. Am preparing my second batch this month to take to a party tomorrow.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jun. 11, 2009
Used 3 lbs of pot roast beef, cooked in slowcooker for approx five hours on high with cup of beef broth in the bottom. Made sauce as directed, found it to be enough for 3 lbs of beef. However I added a bit extra beef broth to increase sauce amount. Would definitly double the sauce recipe if I used more meat. used beef broth instead of water to fill up the chili sauce jar... very good! I give the sauce five stars but think a slow cooker is best for meat that is easy to shred. I think I will use this on my pulled pork as well, can't wait to see what the leftovers taste like tonight!
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Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: May 13, 2009
I roasted it for 5 hours at 300 degrees, which made it more tender. After the beef was cooked, I separated the pan drippings, poured off the fat, and combined the pan juices with the sauce. Outstanding! Leftovers went in a hurry.
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Cooking Level: Expert

Home Town: Emmaus, Pennsylvania, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 30, 2009
Excellent! I make this often and could probably live on it exclusively! The only changes I make to the recipe is cut the vinegar by half and increase the cayenne pepper a bit to give it a nice kick.
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Cooking Level: Beginning

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Apr. 9, 2009
OK, but not as flavorful or barbecuey as I hoped for
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The reviewer gave this recipe 1 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 30, 2009
I would give this ZERO stars if I could. Way too vinegary. Roast was not even close to tender in that amount of time. Recipe was impractical and used way more dishes than needed. Blaaahh. For once the crowd was wrong, this is not worthy of even the one star.
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Cooking Level: Expert

Home Town: Corning, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Jan. 27, 2009
If I could rate this higher than five stars, I would! Could only find a 3# roast at grocery store, so used that with same amount of sauce. Glad I did, or I think it would have gotten a little dry. Other than increasing the amount of sauce wouldn't change a thing. Served on "homemade" hamburger buns from the bakery, with a noodle salad and chips. Was a great hit with everyone, taste and texture of the roast as opposed to using ground beef in barbecues is out of this world!
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Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 20, 2008
I made this for our holiday party this year and everyone was raving about it! I definitely agree with all the reviews suggesting doubling the sauce, I did and that seemed perfect. I made the sauce and pulled the beef the night before and left the meat sit in the sauce overnight, to be reheated for the party. We had a little for dinner the night we made it and it was yummy, but I do think that the taste was even better the next day after sitting overnight for the flavors to blend. It stood up well to staying heated in a slow-cooker throughout the party. A real winner and crowd-pleaser!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Dec. 10, 2008
I made this during the summer and forgot to rate it but I came back to find the recipe we liked it so much. I had the butcher slice the roast beef in the deli and then we made the sauce and let it marinate with the sliced beef overnight. We cooked it up in a frying pan and it was excellent- everyone raved about the flavors- we did it southern style and had cole slaw to put on top. MMM good! I am back to use the same recipe for shredded pork sandwiches.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Sep. 28, 2008
This was very good, but I am not sure about the amout of sodium listed. The chili sauce alone has that much per serving. Is there such a thing as Low Sodium Chili sauce?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Jul. 23, 2008
My meat turned out great, and I baked it exactly as stated. I like the body/firmness of the oven-cooked meat as opposed to the crockpot-cooked meat. I did shred and add to the double sauce recipe and THEN cook in the crockpot, and it was perfect. I did feel like it needed a LITTLE smoke taste, so a couple tbsp. of Trader Joe's BBQ sauce did the trick.
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Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 24, 2008
I started using your recipe years ago, but never rated it. Made it for my husband's Poker Night this weekend, and it went FAST! So I thought I'd take the time to let you know how much my family enjoys it! I make the meat in the crock pot, and when it the times comes to make the sauce, I add the juices from the beef to the chili sauce bottle instead of the water. Makes it SUPER rich, and super bad for you, I guess! We love it! :) Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Mar. 19, 2008
Liked the flavor of the sauce, but the meat came out very tough and did not shred like it should. Would maybe make again but would do it in the crock pot next time. I also would use a chuck roast. They are too full of fat and you waste so much of it.
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Cooking Level: Intermediate

Home Town: Kent, Ohio, USA
Living In: Harker Heights, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 27, 2008
I used the recipe for my daughters birthday party and got rave reviews on it. i will for sure use the recipe again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 19, 2008
Very Good, very easy.
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Cooking Level: Intermediate

Home Town: Collinsville, Oklahoma, USA
Living In: Claremore, Oklahoma, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Feb. 8, 2008
I tried it last night and followed the recipe. My family thought it was really good but said they would leave out the vinegar next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: Oct. 27, 2007
This was good, but I also had to add some barbecue sauce to thicken it up and make it more flavorful. As good as this was, I am not sure I will be making again.
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.54 star rating.
Reviewed: Aug. 20, 2007
This was wonderful!! And so easy! The only thing I did different was to add 2 cups of beef broth to the roast while roasting, and the meat just fell apart! Also added 1 more TBSP of brown sugar, because I like a sweeter sauce. It is fantastic! Thanks for an awesome recipe!
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Cooking Level: Expert

Living In: Sturgis, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.54 star rating.
Reviewed: May 13, 2007
We made this in the crock pot - just dumped everything in, cooked on low 7 hours; shredded and put back in for another hour. Really good. It is quite tangy, not sweet at all.
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Cooking Level: Intermediate

Home Town: Leavenworth, Kansas, USA
Living In: Milwaukee, Wisconsin, USA

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