Seriously, five star! I'm amazed at how good this turned out! I did the recipe to a "T", but I chose to listen to others reviews on halfing the red wine vinegar. I have no idea if it would've been better to go with the recipe on that exactly, or not. I really tried to go to the "T". I also noticed some of what the other reviewers said that they had to shred and then continue cooking uncovered because the sauce was thin. It was, but I'm not sure why, because I tried to trim all the fat before cooking. I ended up throwing it shredded down into a pot on the stove on medium. It evaporated nicely and quickly. I'm going to choose in the future to do 4 roasts at a time and freeze 3/4ths of the recipe for 3 future dinners. It's the same energy and time. I'm glad I spotted this fantastic recipe! My whole family raved about it! Now, I have 4 dinners, one fresh and three frozen ahead, where it'll save me boatloads of time and not taste like a frozen dinner. I did add one small, chopped bell pepper, and one, small chopped onion and through it into the mix, but I'm sure it didn't affect the flavors too much.
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Seriously, five star! I'm amazed at how good this turned out! I did the recipe to a "T", but...