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Reviewed: Jun. 20, 2008

i will not make this again. did not impress me at all.

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nicole

	Cooking Level: Intermediate Home Town: Berea, Ohio, USA Living In: Fairchild Air Force Base, Washington, USA
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Reviewed: Jun. 14, 2008

Nice over all flavor. I used a real burgundy because I would never use a wine I wouldn't drink. Tasted cooking wine lately? It makes a beautiful presentation when crafted properly, but can also easily turn into an ugly mess.

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gastlygoul

	Cooking Level: Professional Home Town: Avoca, Pennsylvania, USA Living In: Pittston, Pennsylvania, USA
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Reviewed: Jun. 2, 2008

This was just ok for me. The "gravy" was really thick. The flavor was overall was good but i didn't like it as well as my normal tomato soup, mushroom soup and onion soup mix in a slowcooker recipe.

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Raven


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Reviewed: May 5, 2008

this was excellent! i am knew to all this cooking stuff and this was pretty easy and i impressed my mom and my husband!! thats the best part!

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allison


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Reviewed: Apr. 21, 2008

Yummy, my family liked this. I used real red wine, I like the flavor better than cooking wines.

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S Hinderliter

	Cooking Level: Intermediate Living In: Pinedale, Wyoming, USA
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Reviewed: Mar. 20, 2008

I change to an inexpensive red wine and get much better results. All the professional cooks say to only cook with wines you would drink..so if you want to use this Holland stuff please take a drink of it first,

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Beth C


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Reviewed: Mar. 20, 2008

Just a note...the recipe said to pour the reserved marinade over the meat after it was browned. It will cook with the meat.

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Reviewer:

Sheila C

	Cooking Level: Intermediate Home Town: Lansing, Michigan, USA Living In: Battle Creek, Michigan, USA
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Reviewed: Mar. 20, 2008

This was excellent and made an inexpensive chuck roast very tender. The sauce was also very good. One critic said to NEVER use used uncooked marinade. This marinade is fully cooked with the roast in the oven for 1 1/2 hours and makes a great sauce and/or gravy for mashed potatoes. Try it before you knock it.

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George K.


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Reviewed: Mar. 20, 2008

If a previous reviewer had taken the time to read the recipe completely they would have noticed that the marinade is cooked with the meat!

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4 users found this review helpful

Reviewer:

Rhonda


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