SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Mar. 11, 2008

The flavor wasn't what I had hoped for. It was too bland for me and to dry. It was a nice base though for a few changes I plan on making.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bethy

	Cooking Level: Expert
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Feb. 11, 2008

The marinade didn't give my roast much flavour. It only needed 3 hours on high in the slow cooker.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Genevieve


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Feb. 2, 2008

This had great taste, but I follwed the time reqd. and had a very dry roast. I am going to only do for about 4-5 hours. It also only fed 4 people.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

This was fantastic. Like a previous reviewer, I used cider vinegar because I didn't have malt. I put in extra horseradish because we like spice, but it actually wasn't too spicy. Great taste, though. I cooked it for 8 hours on low, then sliced it and put it back in the original drippings. We used it in steak Po'Boy sandwiches (french bread, mayo, lettuce, tomato). Really, really great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

marisella

	Cooking Level: Intermediate Home Town: Cleveland, Ohio, USA Living In: Ann Arbor, Michigan, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Feb. 2, 2008

Ok Well this recipe was WAY off, but it's really good when done correctly. If you leave this in for 8-10 hours it's going to be a brick! I had a larger roast and it was over done at like 4 hours when I started to temp it. Start to temp this after two or three hours and it should come out ok. If you do over cook it, just slice it up and put it in a pot with gravy and it will come out more moist, and will be like pot roast. Then Add the original drippings to the gravy depending on how spicy you would like it. The flavor of this was REALLY great though! I highly recomned this, just remember to temp it earlier than the recipe says.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Victoria22785


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 20, 2008

This turned out so good. I didn't have malt vinegar so subbed cider vinegar. Served this with the Brazilian white rice from AR, salad and a crusty bread. Yummy. Left over's were great to if you shredd meat, reheat with some beef broth, add to toasted hoggie rolls, top with mozzerella cheese and broil till cheese is melted. Makes for a great left over meal.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking 101

	Cooking Level: Expert Living In: Rockford, Illinois, USA
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 14, 2008

I was looking for a new way to roast a venison backstrap and found this recipe. The spice blend is fabulous! The flavor really permeates and tenderizes. Using half a backstrap, I marinated in this and roasted for 25 minutes at 375 (for rare), then allowed to rest for 10 minutes before slicing. Hubby and I both thought the flavor was perfect! Many thanks!

Was this review helpful? [ YES ]
0 users found this review helpful