My husband and I will very rarely cook/eat/like anything that isn't super spicy and/or HOT, so this recipe came as huge suprise to us because we both liked it so much. I did add a bit of freshly ground black pepper, but that was the only spice I added outside the recipe. I did, however, add/change a few things from the original directions:
1- We browned the meat very well in olive oil in a dutch oven before putting in oven.
2- We used a lot more carrots than called for (1/2 lg bag of baby carrots). We also added in peeled waxy potatoes, quartered. We added in some peas, the last 30 min of cooking time.
3- We then cooked the meat, gravy, veggies, etc in a large roasting pan, not in a dutch oven or similar style pot. I wanted the gravy to dry up a bit and for the roast to carmelize, and the larger roasting pan helped with this. The roast came out carmelized and delish!!
4- We used 2 lb of very thick cut chuck roast (not 4 lb of the meat called for in the recipe).
5- After cooking at 350 for 1 hour, we lowered the temp to 275 (not lower). We kept the foil covering the roasting pan for hours 1-3. Hours 4 and 5, we left the roasting pan uncovered, and turned temp up to 300. This really helped to lessen the soupy gravy, and also browned the top of the potatoes very nicely.
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Leftovers of this meal were AWESOME! We didn't find this recipe to be too sweet at all. It was perfectly delicious! YUM!!
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