Reviewed: Aug. 19, 2009

We really enjoyed this meat dish. My husband says that because it was so good I didn't use a large enough cut of meat. I will do this again as it had a lot better flavor than just plain.

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Chef Hayes

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Reviewed: Apr. 20, 2009

Pleasantly surprised! Very good recipe. I did take the advice of other reviewers and use low sodium soy sauce, garlic powder, and a little less water. After baking, I removed the meat from the pan and tented on a plate. I finely sliced some onion, added to the liquid and reduced it on the stove for about 30 minutes on medium. Then I added the cornstarch mixture, cooked a little more and it was perfect! Will definitely make this again!

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WHIGHAE

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Reviewed: Apr. 4, 2009

Nice change from the usual pot roast. Used low sodium soy sauce and fresh garlic. The flavor is much more subtle than you would think from the list of ingredients. I served it with sugar snap peas and soba noodles cooked in the roast broth. Will make again!!

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Jan. 27, 2009

Great taste! Wonderful flavor. Lots of gravy so make some white rice. This is definitely a keeper!

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bmcglone

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 12, 2009

Great meal, tried with the rice and green beans. my family loves this. It has become a house favorite.

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ezimmer

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Reviewed: Jan. 11, 2009

I love this! Bottom line. Searve with rice and green beans!

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Bmary

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

This is a great way to change up pot roast. My family loves it, & they are picky eaters. I even did it with a venison roast & it turned out wonderful!

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timich

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Reviewed: Feb. 12, 2008

This recipe is pretty good and a nice change - different way to make pot roast. I used garlic powder instead of garlic salt and used low sodium soy sauce. This makes a large amount of gravy and I think the flavor could be a bit more concentrated. To solve both issues, I'll try using less water next time.

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MuscleMan

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 8, 2008

I plan to try this recipe but will cut the salt by using garlic powder instead of garlic salt, and low sodium soy sauce.

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Maxine B.

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Reviewed: Feb. 8, 2008

Really liked it after adjusting the salt a little. Mustard powder and ginger were lovely. Also chose to ditch garlic salt/powder altogether in favor of fresh garlic. Any expert cook should know to adjust salts to taste in any new recipe. Didn't like the haughty, borderline racist nature of original post. Americans can't take the salt? What about french fries?

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Tiggerbat

Cooking Level: Expert

Home Town: Lambertville, Michigan, USA

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 8, 2008

By using fresh garlic and reducing the amount of soy sauce used, this is very good and I will make it again.

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Florence

Cooking Level: Expert

Home Town: Greenville, Michigan, USA

Living In: Harlingen, Texas, USA

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Reviewed: Feb. 8, 2008

Geez! Lighten up, guys! To deny cultural differences in the way foods taste would be ridiculous. And while you're at it...lighten up the soy sauce and make a change to garlic powder rather than salt. It's an O.K. recipe. Not great, but worth trying once.

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Kathie Hong

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Reviewed: Feb. 8, 2008

I have to say that my grandmother made her pot roast similarly. If sodium is the problem, I agree with previous posts. Use garlic powder and lite soy sauce. Or you can add water to make it a bit more bland. Or you can do all three, which is what I do. I'm giving the recipe 4 stars because it is basically a good recipe but I changed it a bit for my own preferences. As an Asian American, I didn't not like the negative comment about Asians. Not all Asians like high sodium. If that person is so health conscious as they stated their family was then they should know the shortcuts to making a meal more healthy with low sodium, or low fat alternatives. The best part about cooking is it's not an exact science...there's always room to experiment to make the recipe better.

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Leemm

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 8, 2008

Try using garlic powder instead of salt and the lite soy sauce. This should cut the sodium considerably. I have not used this recipe but have altered many others due to my own sodium restricted diet.

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beachbunni46

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Reviewed: Feb. 8, 2008

This is basically a good recipe, but if salt is a problem, substitute sodium-free soy sauce, real garlic instead of garlic salt, etc. Previous review targets Asians & I did not like that!!

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BARJACBAR

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Reviewed: Feb. 7, 2008

Garlic salt, Soy Sauce all these things have a lot of sodium and we just don't need it. Made but after one bite didn't serve it to the family who is very health conscious.

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Morgana

Cooking Level: Expert

Home Town: Palos Verdes Peninsula, California, USA

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