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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Bree


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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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joy-of-jesus-smileymom

	Home Town: Ann Arbor, Michigan, USA Living In: Westland, Michigan, USA
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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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EEGIRL


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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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armywife892

	Cooking Level: Intermediate Home Town: Kent, Ohio, USA Living In: Harker Heights, Texas, USA
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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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newivi


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Reviewed: Feb. 19, 2008

Very Good, very easy.

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G Pendleton

	Cooking Level: Intermediate Home Town: Collinsville, Oklahoma, USA Living In: Claremore, Oklahoma, USA
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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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Michelle B


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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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deerefam4

	Cooking Level: Intermediate Home Town: Fort Wayne, Indiana, USA Living In: Columbus, Ohio, USA
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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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ARMYWIFE99

	Cooking Level: Expert Living In: Sturgis, Michigan, USA
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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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Mrs. Chapman

	Cooking Level: Intermediate Home Town: Leavenworth, Kansas, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Sep. 14, 2006

Excellent! I have made this twice now and served it over unseasoned, instant rice. It has become a favorite and I highly recommend it.

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Melanie S.

	Cooking Level: Beginning Living In: Winnipeg, Manitoba, Canada
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Reviewed: Sep. 3, 2006

This was very good. However, for the measuring and making of the sauce, I didn't think that it was worth the effort. I won't make this again, I will just go ahead and use Sweet Baby Ray's barbecue sauce and call it a day. Thanks.

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Breeze

	Cooking Level: Expert
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Reviewed: Aug. 2, 2006

I thought this was really good. I followed the recipe exactly and the meat came out a bit dry. I would do as other reviewers suggest and make the roast in a slow-cooker first. Also, the sauce was quite tangy but I didn't mind. I added a little extra salt while cooking to cut down on the sweetness. Will probably use less brown sugar next time.

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rbella

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Jul. 31, 2006

This was really simple to make and used ingredients I had on hand. I let it simmer in the sauce for a couple of hours on low. (I prefer a smoky sweet tomato-y sauce and thought this tasted of red pepper and chili sauce, but overall, it was really good and my family had seconds. My husband even said, please keep that recipe. Not my personal favorite, but a definite keeper.

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ILove2Ck

	Cooking Level: Intermediate Home Town: Tulsa, Oklahoma, USA Living In: Corpus Christi, Texas, USA
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Reviewed: Mar. 27, 2006

Delicious sauce (I added at least twice as much cayenne though). I made this in the crockpot - 4lb roast (with half an onion chopped up in 1c beef broth) for 4 hours on high, and the meat was very difficult to shred. I finally ended up chopping it up, then adding it+sauce back to the pot for another hour.

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LIZCANCOOK

	Cooking Level: Intermediate Living In: Livonia, Michigan, USA
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Reviewed: Mar. 2, 2006

Excellent recipe. I used leftover roast from the night before that I cooked in the crockpot. So we made 2 dinners from this recipe.

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