Reviewed: Mar. 11, 2012

Wonderful. Didn't have fresh herbs. Used 1 tsp each of dried.

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Reviewer:

Shrike

Cooking Level: Expert

Home Town: Pasadena, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Mar. 4, 2012

This is really good, but it took about 4 hours in my cast iron pan for the meat to become fork tender. I made exactly as written, but I think I will make two changes next time. First, cut the meat into smaller chunks so it will cook quicker, and also reduce the amount of rosemary to 1 sprig. I'm not a lover of it and it was the dominant flavor in the sauce.

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Reviewer:

MAG'S MOM

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Cooking Level: Expert

Reviewed: Jan. 22, 2012

Absolutely delicious! I used beef base rather than demi glace and I didn't have fresh herbs on hand so I used a few t. of l'herb de Provance I had as well as baby bella mushrooms and finished it off in the oven for 2 hours at 325. I made an herb butter with the same herb blend and toasted some good hearty semolina bread to serve with this. It was divine and perfect for a chilly winter night!

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Reviewer:

liajustine

Cooking Level: Intermediate

Home Town: Lebanon, Oregon, USA

Living In: New Port Richey, Florida, USA

Reviewed: Dec. 28, 2011

Received rave reviews. Served as Christmas Eve meal for 12. It's amazing how far a 4 1/2 bottom round roast will go. Meat so tender, it cut with a fork. I added Marjoram and it gave that "WOW, what's in this" flavor. Definatley use the Sherry, it gives the sauce richness.

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Reviewer:

Ren

Cooking Level: Expert

Reviewed: Aug. 25, 2011

I used double-strength beef broth which meant I could omit the demi glaze and stew meat instead of beef round. With all the simmering, you really couldn't tell I used a cheaper cut of meat. This was SO good. I served this over buttered egg noodles--NO leftovers. We ate every bite of this. Amazing dish.

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10 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 24, 2011

I thought this was OK. Not bad but not great. I did think the wine flavor was a little over powering even after cooking for 3 hours. I don't know that I'll make this again, because I don't think that it's worth the effort but it wasn't horrible. I had a lot of leftovers that I think will probably not get eaten.

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Reviewer:

T Roos

Cooking Level: Intermediate

Reviewed: Mar. 4, 2011

This recipe prompted me to make the Demi Glace.. so I had homemade and it was awesome. The sauce has a unique taste that is out of this world.. I served it over noodles. When I finished browning the meat, I put it directly in the crock pot.. ended up being fall apart tender! I too, added some garlic and used baby bella mushrooms.. I will make this again many times! Very impressive!

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Reviewer:

ZZisme

Reviewed: Jan. 8, 2011

Delicious! I add libbed a little however..... I put the beef cubes into the crock pot with beef broth,red wine, bay leaves, minced garlic, salt and pepper and let it cook on low all day. Then I sauteed onions and mushrooms with butter and a slice of bacon until tender. I added the broth/wine mix with the addition of some heavy cream and brought it to a boil. With some additional salt, pepper, garlic powder and seasoned salt. I added wondra to thicken it and served it over buttery wide egg noodles. WOW. YUMMO! Next time I may braise the beef cubes before crock potting them, but they were fall apart tender!

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Reviewer:

A-NET

Cooking Level: Expert

Home Town: Orland Park, Illinois, USA

Living In: Stevensville, Maryland, USA

Reviewed: Oct. 23, 2010

Lovely, brimming with great flavor dish. While I didn't have all the fresh herbs for the bouquet garni, I improvised with dried parsley and thyme. The fresh rosemary from my garden bush sent the flavors over the top! I did add 4 large minced garlic cloves with the chopped onions, personal preference. Slow cooked in the crockpot for 6 hours. Served over wide egg noodles. Fantastic on this cool October's eve!

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Reviewer:

Cathy Myers

Cooking Level: Intermediate

Home Town: Newport Beach, California, USA

Living In: Crestline, California, USA

Reviewed: Sep. 28, 2010

Excellent! I tossed it all in the crock pot and came back 3 hrs later (on high). I didn't use the flour and the sauce was still a nice consistency due to the tomato paste.

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