The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 2, 2005
My husband said this is his favorite roast recipe. I didn't have the spaghetti seasoning so I used italian diced tomatoes and added some oregano, basil, and marjoram. I also omitted the salt and used garlic powder instead since some people felt this recipe was a bit salty. I didn't even brown the roast, I just threw in all in a crock pot on the lowest setting for 8 hours and it fell apart because it was so tender.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 31, 2005
Followed directions, but roast came out dry. We are used to a more traditional roast with vegies and gravy. Didn't like the spaghetti/tomato based sauce on the roast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 31, 2005
My EXTREMELY picky husband loved it. This was one of the few recipes that I have tried that did not go to waste. We made a gluten free version and it was fantastic. Compliments to the chef!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 9, 2005
This was very good and extremely easy to make. It does have quite a sweet sauce which doesn't go over well with everyone (I made a side of brown gravy to placate the finicky). I also found the sauce it a tiny bit salty - a little goes a long way. All in all a great recipe and may try it again using ribs instead of the roast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 3, 2005
Was absolutely superb. Unbelievably tender and juicy. The gravy was perfect. Thanks a bunch for the recipe. Is definately another favorite in our house.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 29, 2005
This recipe is awesome!! I have always made roasts with a mushroom or onion soup base and wanted something different, this is the ticket!!! It is really good, boyfriend loved it!! I didn't even have to tamper with the ingredients!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 26, 2005
This is simply delightful -- easy, nutritious and fall-off-the-bone good. I use a heavy cast-iron skillet and receive rave reviews each time I prepare it. Like others, I have substituted spaghetti sauce and added garlic and red wine to the initial sauce preparation.
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Cooking Level: Expert

Home Town: Midland, Texas, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 9, 2005
This was delicious, but I went Mexican instead of Italian. Instead of dry spaghetti mix, I added dry taco seasoning, deleted the celery and added minced garlic. When the meat was falling apart, I shredded it and mixed it with green chilis, sour cream, green onions and cheese. I made enchilada sauce with the remains from the braised meat. I blended it up with some hot sauce and it was delicious. I poured the sauce on the bottom of a baking dish and then rolled the meat mixture into tortillas, covering it with the sauce and some extra cheese. I baked it for about 30 minutes at 350. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 4, 2005
This recipe is so much nicer than doing the roast in a slow cooker. It's tender and the sauce is awesome. I use garlic powder instead of salt and the recipe is just as nice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 3, 2005
Wow how wonderful..................................... I had to make a few changes b/c I didn't have all the ingredients. I had no packet, garlic salt or veg. oil. I used Dry Italian Seasoning, fresh garlic (from a jar) minced and Olive oil. B/c of high blood pressure no salt sooo I added one beef bouillon cube. Lightly flower the meat then browned in a crock pot w/ o.oil. removed the meat, sweat the onions and celery in the c.pot.. Then add everything together. My son hates everything and he loves it. Cooked green beans and yellow rice. Will be make often.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 31, 2005
This roast is so tender and wonderful! I used a 4 lb roast, cooked it in a 400 degree oven for three hours covered, and it still turned out juicy and delicious. Definitely a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 13, 2005
I made this tonight for dinner and it was very good. I used crushed tomatoes with italian seasoning already in it instead of the stewed tomatoes and spagehetti sauce mix. I adjusted the seasonings with salt,pepper, garlic powder, and parsley as it cooked. I also sliced the roast and returned it to the pot for the last 1/2 hr of cooking.
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Home Town: Long Island, New York, USA
Living In: Doylestown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 27, 2004
This recipe was so easy and delicious. I baked it in 9x12 glass baking dish, covered tightly with aluminum foil, for 4 hours at 275 degrees and it came out perfect, falling apart and juicy. When the meat was done, I removed it from the glass dish, strained juices into skillet I browned the meat in, added about 2 tablespoons flour, and made a fantastic gravy. I would definitely make this again.
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Living In: Rocklin, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 28, 2004
My family really enjoyed this recipe. I have made it 4 times since finding it here at ALLRECIPES.com. It is so adaptable too. I always add vegies as well! GREAT RECIPE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 15, 2004
It was pretty easy to make and SOOO delicious. I am definitely making this again for dinner. And it's great over rice.
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Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 13, 2004
Grrrrrreat!!! I added some frozen baby carrots and a lot of garlic pepper. After browning the meat - I put all in the slow cooker - on high for 6 hours. Super recipe - I think I may put a bay leaf in next time though. Thanks!!!!!!!!
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Photo by Menwith Hill'er Back Home !!

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 6, 2004
My first review was in 2004. Needless to say it's 2009, and I'm STILL USING THIS RECIPE. I use it on a weekly basis with chicken. I prefer WHOLE tomatoes, I don't use the celery, not even the garlic salt. I also LOVE IT with Cherry Cola (we've since renamed it Cherry Cola Chicken) and if I have any type of red wine, I throw some of that in it. I used Sangria last week, and it was YUMMY DELICIOUS! This is on our Weekly Menu. First Review: I'm only giving this recipe 4Stars because it turned out too salty. But it WOULD HAVE BEEN DELICIOUS!! The flavor was great, the sauce was yummy, and it's a great dish! Next time I make this-which will be next weekend for company-I will only use the Garlic salt and omit the plain salt. I also did not have a dutch oven, so I cooked in an electric skillet, and kept it on simmer for an hour and a half-and I didn't have celery or any other veggie, but it was still very yummy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 7, 2004
This was good, but I like a little more flavor.
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Cooking Level: Expert

Living In: Sacramento, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 27, 2004
My family didn't think this was all that special. I cooked it in a slow cooker and it smelled great, but turned out too salty. (And I love salt.) The meat was tender but we didn't care for the sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 9, 2004
Excellent flavor--just the right hint of sweetness. I would, however, roast longer in the oven or throw it in the crock pot.
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