Reviewed: Apr. 28, 2012

This was soooooooo goood. The entire family loved it. You can bet there won't be any leftovers....

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BBQguru

Reviewed: Apr. 2, 2012

This was great. I used garlic powder and low sodium soy sauce instead. Paired it with snow pea pods with mint.

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ladefi

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Menasha, Wisconsin, USA

Reviewed: Mar. 27, 2012

my husband and I could not finish it

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sweetpetrie

Reviewed: Mar. 17, 2012

This is by far the BEST pot roast recipe I've ever had. This is now my husband's favorite meal. Every time we serve it to guests they rave about it. I sear the outsides in the pan and put it in the crock pot with the sauce ingredients. I use a little red wine to deglaze the pan and get those flavorful bits in the crock pot. Instead of celery seed I use celery stalks and sometimes add onions. I also use fresh minced ginger. To make this WAPF compliant I use coconut oil, traditionally brewed soy sauce, raw honey, and raw vinegar. I also use arrowroot powder instead of cornstarch. I cook it on high for 3-4 hours and on low for 2-3 hours. Every time the meat is so tender it falls apart. I always make enough to have leftovers and store it in the amazing sauce. I am making this today and LOVE it.

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motherhoodgroove

Reviewed: Mar. 4, 2012

This was good. I cooked as traditional pot roast with potatoes, carrots, celery and garlic and onion. I upped the marinade ingredients to 1 1/2 times and used wet mustard, garlic cloves and celery instead of powder forms . Not quite chinese food but very tasty

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Cooking Level: Expert

Reviewed: Jan. 30, 2012

This was good, but I wasn't wowed by it. Far too salty, and there just wasn't a definitive flavor to it.

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VLTMARKS

Reviewed: Jan. 24, 2012

I would like to give this 4.5 stars, but I will have to settle. The cooking method yields a tender, flavorful, fall-off-the-bone roast. However, I did not really get a "Chinese" flavor from this. It's certainly different, and it tastes good, but it's not marvelous, and somehow it misses for me. But what does my American palate know? Good idea, but it needs some tweaks for me to call this Chinese. (I used my cast iron dutch oven to cook this.)

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Bibi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: San Antonio, Texas, USA

Reviewed: Dec. 1, 2011

I loved Jeff and Avery just liked

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SNOWBIRD32

Cooking Level: Intermediate

Home Town: Schenectady, New York, USA

Living In: Hickory, North Carolina, USA

Reviewed: Nov. 29, 2011

This recipe was good .I cooked this in the crock pot instead of the oven and it was nice and tender .I would like to try fresh garlic next time for a stronger flavor .I would make this again

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