Reviewed: Mar. 1, 2011

I have made this recipe before but with two important differences. Instead of vinegar, use two large dill pickles chopped into 1/2" pieces. The acdid in the pickles tenderizes the meat, just like the vinegar does but it adds a nicer flavor. To all the other ingredients, add a package of dried mushrooms (boletus is best) that have been rehydrated in warm water. This is really one of my favorite recipes.

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Reviewer:

D Roberts

Cooking Level: Intermediate

Home Town: London, Ontario, Canada

Living In: Thunder Bay, Ontario, Canada

Reviewed: Aug. 1, 2010

Very good, as long as you like vinegary flavors. The "gravy" was very watery, and not what i would consider gravy, but it tasted very good, and we sopped it up with bread like Gourmetfox reccomended. Perhaps cooking it un-covered would make the gravy thick.

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Reviewer:

mark125123

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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Reviewer:

Lisa Ceh

Cooking Level: Intermediate

Home Town: Hamilton, Missouri, USA

Living In: Caboolture, Queensland, Australia

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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Reviewer:

sliker's-Kitchen

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Cooking Level: Intermediate

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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Reviewer:

JUDI LEAMING

Cooking Level: Intermediate

Home Town: Chestertown, Maryland, USA

Living In: Dover, Delaware, USA

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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Reviewer:

Bronwyn

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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Reviewer:

JellyBean

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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Reviewer:

ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

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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