Reviewed: Sep. 20, 2009

Don't be afraid to try this recipe! I trippled it for a pot luck of 25. People were eating 2nd and 3rd helpings till it was gone! Only thing different was cooking in oven, at 300 degrees for 3-1/4 hours, checking periodically the closer it got to 3 hours.

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Sandy McGee

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Reviewed: Sep. 14, 2009

Fantabulous! I've made this twice, the 2nd time with a flat iron steak since the flank steaks didn't look so good at the store. Both turned out wonderful. I did thicken the sauce the 2nd time around to make it more "gravy-like", otherwise followed the recipe exactly as written. Even "Mr. Picky" likes this one and that is a MAJOR compliment! Thanks for submitting this wonderful recipe!

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kitrn01

Cooking Level: Intermediate

Living In: College Station, Texas, USA

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Reviewed: Sep. 13, 2009

I used 3 individual steaks with this recipe and it worked out amazing.

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Eden

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

I have to agree with the previous commenter. Mine always seemed to come out too tough to enjoy. I think I will stick to the more tender types of meat.

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Falycia

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Reviewed: May 15, 2009

This was sooo delicious and so easy, A new regular to the menu!

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Jillash

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Reviewed: Apr. 3, 2009

hybby came home from work and tried it he acctually liked it he said the one word i keep on reading on all the reviews meet is tender lolol. i tried it and it was good kind of tasted like roast beed though but good .

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angela

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Reviewed: Jan. 18, 2009

Easy preparation, meat was very tender. Not much flavor.

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GalleyDad

Cooking Level: Expert

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Reviewed: Dec. 26, 2008

Amazing! 10 minutes of sauteeing, then an hour and a half of hands-free cooking. Who could ask for anything more? I bloomed the garlic and the cloves during the last 1/2 minute of frying the meat. Then I deglazed with the stock. Sauce needed more salt/pepper, and I added 1/2 teaspoon powdered gelatin to the stockstock just before serving, as the flour on the meat didn't add enough viscosity (for my taste). HIGHLY RECOMMENDED.

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QAEDON

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Nov. 26, 2008

No flavor at all and I followed the recipe to a T. Sorry.

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ahottchicka

Cooking Level: Expert

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Reviewed: Nov. 7, 2008

I thought this was delicious. I loved the combination of flavors. I thought the cloves sounded odd but, since I really like cloves, I went ahead and added them. So, I made it exacty as written. Thanks alot!

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SOMEGIRL

Cooking Level: Expert

Home Town: Irving, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Oct. 10, 2008

Absolutely delicious! So simple to prepare. I used "Flap Steak", basically the same as flank. The longer you cook, the better. I kept in on low for 2 1/2 hours. For 3 lbs beef, I used two 14oz cans chicken broth, and two heaping tbls of minced garlic. I also added bably mushrooms for last 20 minutes, and served with a good quality egg noodle (DeCecco). My guests raved about this simple dish.

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doncarlo

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Reviewed: Aug. 9, 2008

This was very good. I used top sirlion and it came out so tender. This was very tasty.

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FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA

Living In: Corona, California, USA

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Reviewed: Jun. 10, 2008

This is super yummy. It will go in my regular recipe box. Thanks!

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JMS

Cooking Level: Expert

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Reviewed: May 4, 2008

Simple to make, but it tastes like you slaved in the kitchen for hours. I use flat iron steak everytime I make this recipe, and it comes out perfect! Thanks a lot for posting this!

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newlywedchef

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Reviewed: Mar. 25, 2008

Taylor really liked. use more chicken broth

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Tracy

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Reviewed: Feb. 19, 2008

This was so simple and easy, it turned out great, all the family loved it. I did add a twist of my own for more flavor,I used more chicken broth, more lemon juice and Lots more garlic. I also minced onions and sauted them in the oil with the garlic while I was browning the meat. I also added about 3 tablespoons of ketchup to the sause. This was great thanks for the recipe.

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Bectoria's Secrets

Cooking Level: Expert

Living In: Cooperstown, New York, USA

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Reviewed: Feb. 10, 2008

Easy, good for the whole family and great flavor. I will make this again!

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Bethany

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Reviewed: Feb. 9, 2008

A great use for Ranch Steak. It had a good hearty taste and couldn't have been easier to make. Nothing fancy, just a good down home "Meat and Potatoes" meal.

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XYTHEX

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

I followed the recipe exactly, right down to the whole cloves (though my eyebrow did raise a bit). I was late starting dinner, had to defrost the flank steak in the microwave, worried that there was NO WAY this would be tender. IT WAS FABULOUS! Hubby, (an ex-chef) said "oh, potroast.." but then continued to make "mmm" noises while eating. Told me to hang on to "the marinade recipe". LOL. I never admitted how easy this recipe was. GREAT job Diane! A keeper.

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Chris

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Reviewed: Jan. 6, 2008

I really liked how this turned out, but hubby was not as pleased. He looked at me and asked why I made flank steak the way I make my roast....so he wasn't so thrilled about the idea. If I hadn't told him that it was flank steak, he probably wouldn't have known it. I thought it was great. Thanks for the post.

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