Reviewed: Nov. 16, 2008

This recipe was too sour. The use of white vinegar was over powering. My husband refused to eat it. Now I have a lot of sour meat to eat on my own.

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Lisa Ceh

Cooking Level: Intermediate

Home Town: Hamilton, Missouri, USA

Living In: Caboolture, Queensland, Australia

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Reviewed: Sep. 22, 2008

This is a wonderfull recipe I will use it, as is, over and over again Thank You "GURMETFOX"!!

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2006

This sounded like such a winner that I almost invited guests ... thank heaven I didn't! The only thing that can be said for this is that it tasted good BUT the appearance is AWFUL ... even after I stirred in cornstarch paste to thicken it. Don't try this!

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JUDI LEAMING

Cooking Level: Intermediate

Home Town: Chestertown, Maryland, USA

Living In: Dover, Delaware, USA

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Reviewed: Sep. 10, 2006

A really fantastic dish. I used a cross-rib roast and halved the recipe, and it was still great. I didn't have as much sour cream as the recipe called for, but I thickened the gravy with a little milk and cornstarch.

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Bronwyn

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Reviewed: Dec. 14, 2005

I just made this recipe - it was my first pot roast ever - and it turned out great! Soooo easy. My husband rated it 5 stars :) However, I do think that next time I won't use as much vinegar as the recipe calls for. But other than that it was fantastic!!!!!

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JellyBean

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Reviewed: May 17, 2003

No one in my family liked this. The meat was tender but it tasted like vinegar. Maybe I should have cut back on the vinegar like another review had suggested. Thanks anyway.

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ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Mar. 2, 2003

I used 1/2 c. vinegar and 2 1/2 c. because I don't like a strong vinegar taste. It turned out really well and this was my first time cooking a roast. The roast was perfectly tender and quite tasty...even better the second day.

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