Reviewed: May 8, 2013

This is the second time cooking a roast this way. This time I am trying green taco sauce instead of water so we will see how it turns out

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Reviewer:

outlaw

Reviewed: May 6, 2013

Very good recipe. I normally do rate recipes I have changed, but the only changes I made was to increase the amount of vegies and used beef broth instead of water. I used a 1 1/2 lb, bag of small Yukon Gold potatoes unpeeled. After the roast was done, iused the juices to make a great gravy.

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Reviewer:

Bill

Cooking Level: Intermediate

Reviewed: May 5, 2013

Excellent recipe. I added several cloves of garlic, 2 cups red wine instead of 1 cup water, spiced 3.3 lb chuck with Montreal spice before browning it, added bay leaves, used the onion mix, doubled potatoes and carrots but did not add them until half way through. I also ran out of time so I cooked it for 5+ hours on high. Everyone loved it!

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Reviewer:

ANDREW MARTON

Home Town: Los Angeles, California, USA

Reviewed: May 4, 2013

Made this recipe today and the family loved it! Mine looked more like soup than the pretty picture above but it tasted fantastic. Thanks!

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Reviewer:

S Wille

Reviewed: May 2, 2013

browned meat using steak seasoning. Added lots of extra carrots....it was a hit. 2.5 lb roast was perfect for 5

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Reviewer:

tksalinas

Cooking Level: Expert

Reviewed: May 2, 2013

I have tried this recipe and it was wonderful, the second time though i decided to make a few changes, i used garlic, onion,salt and pepper rub then i roll the roast light in flour, seared in pan with a little olive oil, added it to crock pot with diced large onion, celery two cups red wine 1 tablespoon worchestershire sauce, a pinch of italian seasoning and crushed garlic, and 1 tablespoon tomato paste, after one hour of cooking i added small new potatoes and cut carrots,15 minutes before it was ready i fried button mushrooms and through them in the crock pot. yum yum yum

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