Reviewed: May 24, 2012

This was wonderful! I followed the recipe and it came out perfect! I was really surprised that it was so yummy! Even my kids liked it and that is really saying something!!

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Lisa

Reviewed: Feb. 13, 2012

I wasn't too keen on this recipe.

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Louisie-Pouf

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Reviewed: Feb. 11, 2012

So moist and full of flavor. The beef was tender perfect. I cooked it 300F for almost three hours and it was perfect. Definitely will make it again.

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3 users found this review helpful

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Foodie

Reviewed: Feb. 5, 2012

Great--reminded me of what you'd get in a french restaurant. I made a few changes--I stuck it in a crock pot, didnt use the mustard powder and used normal mushroom soup. It was great!! just add mashed potatoes and all is well in the world...

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9 users found this review helpful

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Reviewed: Jan. 30, 2012

Very good pot roast and a great way to use a tough cut like cross rib. The only change I made was to braise at 300 for 5 hours. Delicious and a wonderful gravy. Thanks for sharing Cindy!

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4 users found this review helpful

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mauigirl

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Lahaina, Hawaii, USA

Reviewed: Jan. 22, 2012

Juicy and tastes delicious. I took out the mustard since I discovered I didn't like the taste and substituted worcestershire sauce. There is something in it that has a taste I'm not used to and im still deciding If i like it lol. I'm guessing the wine but who knows. Its a really delicious recipe overall though.

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Treece

Reviewed: Jan. 4, 2012

wonderful!!! very tasty I did substitute balsamic vinegar for the red wine because I was out I also used regular cream of mushroom soup this is so good. wonderful flavor I also served it with fried potatoes

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14 users found this review helpful