Reviewed: Jul. 18, 2011

This turned out better than I expected!!! I cooked it in the oven at 375 for an hour and a half. I then took it out sliced it added the mushrooms and put it in for another 30 minutes. I followed all other ingredients/directions exactly except for the cooking. Turned out great!!!

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Reviewer:

nikki3015

Living In: Naperville, Illinois, USA

Reviewed: Apr. 18, 2011

loved it! I added a litte red wine to mine. yummy

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Reviewer:

jdjohnson2004

Reviewed: Apr. 8, 2011

Quite tasty. Served it over egg noodles but felt like it blanded it out too much, might serve it over parmesan polenta next time. The meat was delightfully tender and the meal was quite acidic (hello heartburn), but the flavor was right there. Threw in extra mushrooms and sliced onion because we like it. Super filling and makes a bunch! Made 4.45 pounds since that's what Costco had. The meat was tough until about the last 1/2 hour, then it really got nice and soft. Phew! I was worried for a sec.

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Reviewer:

STARDUST_331

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Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Alexandria, Virginia, USA

Reviewed: Apr. 1, 2011

Very good. My 3 year old loved it and he is a very picky eater. Meat was nice and tender as well. Next time I will use a crock pot though.

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Reviewer:

Starfade13

Cooking Level: Intermediate

Reviewed: Jan. 10, 2011

I put a 3.75 pound chuck roast in a slow cooker and cooked it for 2 1/2 hours on high and 2 hours on low. It was very tender and soooo delicious! I also made spaghetti with the left overs and it was great. I also took slices of the roast, put them on kaiser rolls, and melted slices of mozzarella in the oven. Awesome leftovers! Will be making this again when I have a busy day and will probably cook it for 8 hours on low next time.

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Reviewer:

GracePCC3

Reviewed: Aug. 9, 2010

Made in in my crock pot. Came out a little more liquidy than I would like. Next time I'll be more diligent about the corn starch.

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5 users found this review helpful

Reviewer:

elizabeth.nutter

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Apr. 27, 2010

Outstanding! I followed the recipe exactly except I used a large can of tomatoes and I cooked it in the crock pot. The flavor was really good. I think the Worcestershire sauce makes it. I saved the extra sauce to use for spaghetti, and I can't wait to try that.

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Reviewer:

CN29URSERY

Reviewed: Apr. 24, 2010

This was good, just not great. I added a can of beef broth for more liquid and some red wine vinegar. We cooked it in the crock pot for about 8 hours- flipping it about once an hour. It was falling apart tender, just not a lot of flavor in the meat itself. I did thicken the juices for a gravy and really had to spice it up with garlic and onion powder, Italian seasoning and cajun seasoning. we enjoyed it more a few days later with some potatoes simmered with the leftovers and made beefy burritos.

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Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Jan. 10, 2010

Excellent just as written. Next time I may add some diced carrot with the mushrooms. Whole family enjoyed it, and it's a good choice for cheap beef.

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Reviewer:

KIRKCOOK

Reviewed: Dec. 24, 2009

Deish!!! Followed the recipie o a T except I infused the meat with garlic befoe I pan seared it and I used a crock pot. Meat turned out dry...I cooked it on High in the crock pot for 4 hours and then on low until we ate at 5:00pm. Would love to know the correct amount of time for the crock pot and try again. I never thought a roast in the crockpot could turn out dry.

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