Reviewed: Apr. 25, 2008

This was wonderful! I made a couple of changes, based on preference. I used a few more veggies... fresh mushrooms & parsnips. No green peppers. I minced about half of the garlic, and tossed the raw veggies in the minced garlic, and a steakhouse seasoning spice. One can of double rich campbells beef broth (no water). The rest of the garlic I slivered and tucked in the meat, and seasoned the meat as directed. Veggies on the bottom, meat on the top. A splash of red wine over the top (about 1/2 cup). When the liquid started to submerge the roast, I drained some of the juice using a ladle. The roast was so tender, we could cut it with a fork. And both the veggies & the meat had a wonderful flavor! Thanks so much for the recipe.

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Reviewer:

dakotacabinquilts

Cooking Level: Intermediate

Home Town: Hettinger, North Dakota, USA

Reviewed: Apr. 20, 2008

This recipe came out perfect, I did add mushrooms. I would prefer more seasoning for extra flavor next time.

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Reviewer:

Shayna

Cooking Level: Beginning

Reviewed: Mar. 8, 2008

Left out the green peppers, I'm not a fan of them, used less potatoes & more carrots. I've made this several times and usually omit the water and substitute beer or red wine, whatever I have on hand. Tucking the garlic slivers into the meat is a MUST, it really makes this recipe! Thanks!

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Granite City, Illinois, USA

Reviewed: Jan. 4, 2008

This worked very well for me. I used half beef broth, half red wine for the liquid and did NOT use bullion cubes, just added a bit more salt, sprinkled over the veggies, in addition to the salt rubbed into the meat. Also, used red bell pepper, not green and tossed the garlic cloves whole into the crock pot with the veggies rather than insert them in the meat. The best change I made was to use real Spanish smoked paprika (pimenton) rather than hungarian or other paprika. Delicious!

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Reviewer:

lynne

Reviewed: Dec. 25, 2007

Very delicious. I didn't have any beef boullion so i used beef gravy mix instead and it came out great.

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35 users found this review helpful

Reviewer:

Amanda

Cooking Level: Intermediate

Home Town: Lusby, Maryland, USA

Reviewed: Nov. 7, 2007

This was the best pot roast ive ever had. I used a chuck roast instead of top sirloin, Sirloin was too expensive for our budget. But It turned out very flavor full. Not dry at all. Next time i will try with beer instead of water like some others suggested. My husband was in aww after we were done eating it too!

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Reviewer:

Sarah

Reviewed: Oct. 31, 2007

Super easy and VERY juicy. I used beer instead of water and used extra liquid so that it covered the vegetables. I only gave it four stars because there was some spice/flavor missing and I can't figure out what it is. Oh well, it was a very easy dinner so I am sure I will make it again.

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Reviewer:

Rachel

Reviewed: Oct. 29, 2007

Great flavor. I didn't have any fresh garlic so I just added minced garlic to the beef broth. I used a full can of beef broth and dissolved the beef bouillion cubes in the water before pouring them in the slow cooker.

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Reviewer:

lgilli

Reviewed: Oct. 1, 2007

This was just okay. I wanted to add red wine but had none in the house so added 1/2 can of beer. On the upside, the meat was very tender without a lot of fat you would get in a chuck roast. But the downside is it's not very flavorful - needed more seasonings.

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Reviewer:

JMANSKE62

Cooking Level: Expert

Living In: Elkhart, Indiana, USA

Reviewed: Aug. 28, 2007

This is delicious! I did season the meat and vegetables with Johnny's Seasoning Salt (No MSG) in addition to the salt, pepper and paprika. Also, I used consomme instead of beef broth and the flavor was ever better! My husband loves when I make this for dinner!

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3 users found this review helpful