Reviewed: Sep. 8, 2010

I love this, my kid's loved it, but my husband thought it was bit to much like onion soup. I think I added to much of the onion. Next time I will decrease the onion, and use a larger roast.

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Reviewer:

mary3454

Reviewed: Aug. 16, 2010

Very easy, excellent for sandwiches. I shorted the water slightly, which made it saltier. Next time I might short the soy a bit if I'm doing another smaller chuck roast. Also added a few mustard seeds just to be funny. I didn't have all day, so I cooked on high for 5 hours. The meat was tender but didn't fall to pieces completely, so I sliced across the grain for our sandwiches. It was delicious, my daughter and husband had seconds and my daughter even ate an extra hoagie roll just to get more jus. I could see adding some other herbs and spices to get a different twist, but this was yummy as is.

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3 users found this review helpful

Reviewer:

shris

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Aug. 6, 2010

Great recipe...easy too!

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2 users found this review helpful

Reviewer:

Stina

Reviewed: Jul. 7, 2010

This was excellent! The grocery store I shop at was out of chuck roast so I substitued English shoulder roast. I will definitely make this again. I'd like to try it with chuck next time. So easy!

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Reviewer:

Lora

Cooking Level: Intermediate

Home Town: Zionsville, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: May 23, 2010

Best beef ever according to the husband:-) For liquid, ended up using beef broth and a can of beer...i had to try to liven it up a bit b/c i was unexpectedly out of soy sauce. I should have added salt b/c no soy. ended up salting meat when we ate - still tasty deliciousness. next time i will make sure to have the soy sauce...it will probably be 6 stars then! thanks for the recipe!

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4 users found this review helpful

Reviewer:

Little Eggs

Living In: Mukwonago, Wisconsin, USA

Reviewed: May 21, 2010

This was fabulous. I give this 5 stars with a stipulation. I had to incorporate many of the review suggestions to make it work. I used 1/2 beef broth and 1/2 water. Put the spices in a spice bag which I removed after cooking. Separated the meat and broth over night. Took off the fat (1/4 inch!) and poured the broth through a cheesecloth. Then combined the broth and meat in a pan on warm for about an hour. My Dad couldn't put it down. Can't wait to make it again!

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9 users found this review helpful

Reviewer:

KimC

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Carmel, Indiana, USA

Reviewed: May 2, 2010

Awesome! I made exactly as the recipe said and I will be making it a lot more!

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7 users found this review helpful

Reviewer:

Amy C.

Cooking Level: Expert

Living In: Bloomsburg, Pennsylvania, USA

Reviewed: Apr. 25, 2010

This was a very nice roast. The flavor was different than what I have fixed before, and that is good. Just something new for my dinner rotation. I am looking forward to having sandwiches with the leftovers tomorrow. Thanks you for a nice recipe.

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3 users found this review helpful

Reviewer:

CGG

Cooking Level: Expert

Reviewed: Apr. 23, 2010

Wow, this was fabulous, and sooo easy! I did modify the recipe based on others reviews. My roast was approximately 3.5 lbs. I used 3/4 cup soy sauce, 4 cups beef broth, 3 bay leaves, 1 TBSP minced garlic and 1 tsp of rosemary. The au jus was perfect!! We will be making this often!

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Reviewer:

SWEETSAP

Reviewed: Apr. 9, 2010

Very good! I used 3/4 cup soy sauce, 1/4 cup worcestershire sauce, and used beef broth for half the water. My only *tiny* complaint is that the rosemary was a tad strong, so I would probably use less next time. Cooked mine for 10 hours and it was completing falling apart and beyond tender. Great recipe. Thanks :)

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4 users found this review helpful