Reviewed: Jun. 13, 2011

Hmm, didn't much care for the flavor when this was finished. Had a plate and threw it out.

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Reviewer:

Jesageroma

Cooking Level: Intermediate

Home Town: Joplin, Missouri, USA

Reviewed: Dec. 13, 2010

Nothing special

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gassman126

Reviewed: Nov. 5, 2010

It was bitter and had no flavor at all.

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Birmobabe

Home Town: Humble, Texas, USA

Reviewed: Oct. 3, 2010

This was the worst pot roast that I have ever tasted.. gravy wise. The meat was pretty much OK. I tried to correct it, to no avail. It was bitter, and just totally off. I have tried many recipes from this site, all successful, except for this.

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Reviewer:

cindy

Reviewed: Sep. 7, 2010

This recipe was a great jumping off place, and I give it five stars because it made me think in a different direction. I tweaked this recipe a bit, after reading some of the comments. I seasoned the roast in a combination of seasoned salt, black pepper, and cinnamon, then seared it in olive oil. I used a smaller roast than called for, so I used less coffee (4 cups), and added worchestershire sauce. I also added some dried rosemary and thyme to the braising liquid. I did find that the cooking time was far too long. I think it really only needed 2 hours (MAX!). Still, it came out absolutly yummy and I will definitely make it again.

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Reviewer:

Teri

Cooking Level: Expert

Home Town: Kelowna, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

Reviewed: Sep. 5, 2010

I made this almost exactly to the recipe. It was awesome. I tasted the coffee, I think. I'm going to try this on someone and not tell them there's coffee in it and see if they can place it. It's a very hearty, rich taste, anyway. I disagree with the people that say it tasted bland. It's just not real spicy. I might add some red wine next time, although, I liked it so much maybe not.

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Reviewer:

MPSTUMP

Reviewed: Sep. 2, 2010

Sorry, this recipe was a bust. I'm going to stick to DRINKING my coffee and braising my chuck in salsa/brown sugar/soy sauce/garlic/lemon and cilantro.

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Reviewer:

domestic diva

Reviewed: May 15, 2010

This sounded interesting with the coffee so I had to try it. My husband and I decided it was okay, the meat was very tender, but not the burst of extra flavor I was expecting. I made it as written except for deleting the butter since I had a new non stick pan.

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Reviewer:

Michelle Lehman

Cooking Level: Intermediate

Home Town: Chico, California, USA

Living In: Fair Oaks, California, USA

Reviewed: Oct. 19, 2009

I am a vegetarian, but I have made this twice for company. It is so easy and I always get rave reviews. It cooks in about half the recommended time. I always test with a meat thermometer. And I serve it with mashed potatoes and sourdough bread. I originally chose this recipe because I did not own a dutch oven. I have since purchased one, but I still use this recipe because it's so simple and everyone always loves it. My guests took a copy of the recipe home with them last night.

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