Reviewed: Nov. 29, 2005

The meat came out very tender but the seasonings were much to strong. My husband asked me to never make it again. Maybe it would have been such a strong of a tasted if I would have got a bigger piece of meat

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mtv

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Reviewed: Sep. 20, 2005

I just so happened to find a tender chuck roast in my freezer one day, I wanted to use it right away so it did not become freezer burnt. I found this recipe and it was magnificant!!! we even made it for our round robin dinner we host. everyone raved. This recipe will be made again and again. i did subsitute chicken broth for water.

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SBOEL

Cooking Level: Intermediate

Living In: Pewaukee, Wisconsin, USA

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Reviewed: Sep. 14, 2005

This was my first attempt at making a roast. It was SO easy. I don't have a kettle so I had to bake at 325. We threw in some baby carrots, halved some potatoes and tomatoes and then made gravy from the drippings. Served it to company; everyone was smiling.

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Fou Fou

Cooking Level: Intermediate

Home Town: Tripoli, North, Lebanon

Living In: Milton, Ontario, Canada

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Reviewed: Jun. 14, 2005

I have to say this is the best roast I have made!! Made it for a family function of 30+ people and everyone said it was great and wives wanted the recipe. Thanks for sharing Michelle. I am making it for dinner tonight but leaving out the red pepper : ( because of our picky daughters!!!

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LORI642

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Reviewed: Jun. 9, 2005

WOW! This was the best roast beef I've ever tasted! I did not have bouillon, so I simply salted the water. I only had about 1.5 lbs of shoulder roast, so I halved the recipe, which turned out great for my spice-loving family. As others recommended, I baked it and added an onion to the roasting pan. On a scale of one to five, my husband gave it a ten.

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BRANDYFERRELL

Cooking Level: Beginning

Home Town: Lawton, Oklahoma, USA

Living In: Kingwood, Texas, USA

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Reviewed: Jun. 4, 2005

This was wonderful!! I decreased the spices by 1/2 (kept the garlic the same!) and cooked for 4-5 hours on high in a slow cooker. Yum! Made great sandwiches for lunch the next day!

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Elise

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Reviewed: May 21, 2005

Delicious recipe for a crowd.

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CLARE L

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: May 7, 2005

very good. we all enjoyed it

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andi

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Reviewed: Apr. 27, 2005

I too used my slow cooker. In one word: PERFECT! Thanks for the post.

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MinxyBaby

Cooking Level: Expert

Home Town: Thunder Bay, Ontario, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Apr. 22, 2005

I double the liquid and turn the beef so it gets extra saturated. My very picky Chicago-born boyfriend loves this recipe. It's divine the next day.

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littlelisaslurry

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 18, 2005

The worst part about this recipe is waiting 3+ hours to eat it. I loved it, the roast was tender and absolutely deliousous. So good, I had to make it twice in onw week. Thanks!

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REBECCA70111

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Reviewed: Apr. 17, 2005

This was good. I made it in my slow cooker and it worked well. I also cut the salt in half.

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ROBINANNE2

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Reviewed: Feb. 23, 2005

Outstanding! I cooked the roast in my crockpot on low for 5 hours and added 3 cups of beef base. After the gravy had a chance to cool down, I strained the liquid through a fat separator, thinly sliced the beef and let everything soak overnight. The next day I had one of the beef Italian Beef sandwiches I ever had! Thanks Michelle!

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HUCKABUCK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Johnsburg, Illinois, USA

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Reviewed: Feb. 7, 2005

Very good! Meat has great flavor. My roast had some spots that were very tender, and others not so much, but I think it had a lot more to do with the particular piece of meat I bought than it did this recipe. Very easy to prepare. My boyfriend loved it and raved! Will definitely use again. Thanks!

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DIGIGIRL

Cooking Level: Intermediate

Home Town: Hemet, California, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Feb. 6, 2005

Best roast I have ever tasted!! So flavorful and moist. Everyone raved about it.

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TAMMY

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Reviewed: Feb. 5, 2005

This was excellent! I cut the spices down to 1 TBS. of each, but doubled the garlic, and used extra virgin olive oil instead of vegetable oil, which added a nice golden color to broth. Put in the crockpot and it was fabulous! Added red potatoes the first day, and the next day, shredded in leftover broth and we had sandwiches with crusty french rolls. Today, since I don't have a beef roast, I am making the exact recipe with a pork roast to shred for sandwiches. This is a keeper!

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Maggie

Cooking Level: Expert

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Reviewed: Feb. 4, 2005

It was delicious. I cooked it for my husband and his guests. They loved it. They were impress of what a great job I did. But thanks to Michelle I would have never done such a great job.

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FORGARRICK

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Reviewed: Jan. 31, 2005

We loved this recipe and its been requested to be served again. But..next time I will cut the oil to about 1/3rd cup (if that) and half the spices called for. I was really uncomfortable dumping the rest of the oil in the pot as there was still so much left, but I did as the recipe called for. I don't think its needed. The roast fell apart for us..very tender.

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KARENL1956

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Reviewed: Jan. 24, 2005

Wonderful recipe!! I'm not sure if this was because I used a crock pot (high for 1 hour and low for 7), but this was the most tender and most flavorful roast we have ever eaten!! Will definitely make again and again and again!

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AFOSTERFAMILY

Home Town: Moncton, New Brunswick, Canada

Living In: Schoharie, New York, USA

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Reviewed: Dec. 24, 2004

I would have given this recipe 5 stars because the spice combo was AWESOME, but I changed the recipe a bit. I omited the water and beef bouillon and roasted the meat in the oven at 325 F instead of boiling in the "kettle". I used all the remaining ingredients, but I cut the dry seasonings into 1/4 of what was called for. I rubbed the meat in the oil and then in the garlic (minced). I mixed all the dry seasonings in a container and then sprinkled them on top of the meat on all sides, patting them down. I placed it fat side up on a rack and roasted it until it was medium (about 2 hours). I paired it up with some garlic mashed potatoes and carrots. I made this for Christmas Eve and my husband asked if it could be our new traditional meal. :)

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