Reviewed: Mar. 27, 2012

To be honest - I had low expectations of this dish. I thought it couldn't be as good as the original "pot roast". I was delighted as this was very good! I made it with a serving of rice. The 2nd night, we made sandwiches. Very versatile with what and how to serve.

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Reviewer:

SAMMYLYNN69

Reviewed: Feb. 26, 2012

4 stars! This was a very good recipe. I did not have any lemon juice, so I substituted red wine vinegar and it was great! I also braised it in a 325 oven for two hours, then pulled the meat out and reduced the sauce to thicken it a bit. I will definitely make this again.

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Reviewer:

MCGRRL

Cooking Level: Intermediate

Home Town: Cornwall, New York, USA

Living In: Murfreesboro, Tennessee, USA

Reviewed: Jan. 19, 2012

This was great-did it in the slow cooker!

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Reviewer:

sosullivan2

Reviewed: Dec. 20, 2011

This became a common recipe that I make. And i completely agree with the comment about the onion soup mix. Its one of the reasons I tried this recipe in the first place.

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Reviewer:

Lenachka

Cooking Level: Intermediate

Home Town: Binghamton, New York, USA

Reviewed: Oct. 18, 2011

This is awesome! I cut off some fat on the meat first then browned it in the oil in a heavy skillet. Then I put it in the crock pot on low for 7 hours with some cut up carrots and potatoes! Incredible sauce and tender, tender, tender!! Thanks.

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Reviewer:

Little Pink Suit

Reviewed: Jun. 13, 2011

This was great, but next time I will make it in the crock pot. I had to cook it so long we ate it the next day. My husband loved it and asked me to make it again! I followed the directions exactly but also added 1/4 c of peach jalapeno jam. Yum!

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Reviewer:

cookinginprescott

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Cooking Level: Expert

Living In: Prescott, Arizona, USA

Reviewed: Feb. 20, 2011

This was really tasty and we enjoyed this alot! I added some carrots the last hour of cooking also. I definitely will use this recipe again.Yum!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Apr. 12, 2010

Very nice Pot Roast. Made an awful lot of gravy - probably 3x more than needed. Sliced potatoes up and put them in the Dutch Oven with the rest.

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Reviewer:

Ron

Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

Reviewed: Feb. 16, 2010

Very tender. Make sure to use dutch oven as this can burn on the bottom. Just before serving, trim fat, slice and return to the sauce.

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Reviewer:

Amy46815

Cooking Level: Intermediate

Reviewed: Feb. 11, 2010

This is delicious. I used an English roast closer to 2#, and a little extra seasoning before browning. Best to slice thin and let it set in the sauce a few minutes.

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