Reviewed: May 12, 2012

excellent! easy and extremely tasty!

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Reviewer:

ronnie

Home Town: Old Bridge, New Jersey, USA

Reviewed: Apr. 2, 2012

Just wonderful. Only added another half cup of water to stretch the gravy. We had these with summer squash puffs(recipe on this sight) and some brown rice. The entire family wants this for dinner again! Thank you.

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Reviewer:

D&D'S MOM

Reviewed: Nov. 6, 2011

I always use the beef gravy in soup, no matter how it is made, escpecially in Beef Barley soup adds that extra bit of flavour.

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Reviewer:

Maureen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

Reviewed: Nov. 6, 2011

This sounds really good & reading the reviews looks like everyone enjoys it. I only have one question- does this turn out like the Roast Beef you would get from a Deli? Nice & Med Rare in the center. Thanks, Gutpyle

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Reviewer:

Tom

Cooking Level: Expert

Living In: Brookfield, Wisconsin, USA

Reviewed: Sep. 30, 2011

Substituted beef broth for the water and used a rump roast because that's what I had on hand. The flavor was great, the gravy was delicious, but the meat turned out a little dry. Will make this again, but probably with more braising liquid and a little less time in the oven.

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Reviewer:

JoeTheBaker

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Devine, Texas, USA

Reviewed: May 22, 2011

I just made this for dinner...it was delicious! I didn't add the mint because I didn't have any & I cut the cooking time as my roast was smaller. The gravy has to be the best I've ever tasted and I cook for a living! I think the gravy thinned down would make a fantastic vegetable beef soup! Thanks for a great recipe!

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7 users found this review helpful

Reviewer:

Gretchin

Cooking Level: Professional

Living In: Stow, Ohio, USA

Reviewed: Mar. 8, 2011

The roast turned out wonderfully! I didn't have mint so I just left it out. I did use the garlic though. It came out beautifully tender.

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Reviewer:

Kelly

Reviewed: Jan. 31, 2011

Pleased even the most discerning English husband (you guessed it, mine)! Don't use all the water, then realize you could add wine, then add that too. I did, and it turned out too much liquid to make the gravy properly.

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Reviewer:

Bakerboys

Reviewed: Jan. 24, 2011

It was good...not as tender as I had hoped. I would only do it for 2 hours next time.

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6 users found this review helpful

Reviewer:

Smith711

Cooking Level: Intermediate

Living In: Rochester Hills, Michigan, USA

Reviewed: Nov. 23, 2010

We did not care for this at all. We had a 5.4 pound round roast and set it for 2 hours, as the recipe said that would make a rare roast. I pulled it out to check it 20 minutes prior to the timer going off, and it was already medium and on it's way to medium well. Perhaps because I had no Dutch Oven? Had to use a roaster after I seared it on the stove top. But the roast was very bland, the flavors didn't really seep into it at all. Won't be making this one again.

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4 users found this review helpful