Reviewed: Apr. 15, 2012

Lots of flavor...Even my picky hubby complimented the flavor...Love this recipe...Will make over & over! Thanks :)

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Reviewer:

JoAnn

Reviewed: Apr. 2, 2012

Really delicious and surprisingly tender! Followed others' advice and cooked for a few hours on rack in the oven, at about 250 degrees.

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Reviewer:

danagirl

Reviewed: Mar. 18, 2012

I added the marinade and cooked in the oven. Flavor was good and meat would have been tenderer if I had had time to cook as long as I would have liked. Had to run out for an emergency! I'll try this one again when I can marinate overnight. Thanks.

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Reviewer:

sassyoldlady

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Jan. 17, 2012

Great recipe! Very tender! Loved the gravy!

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Reviewer:

Raven

Reviewed: Jan. 15, 2012

So good! Especially when you eat the burnt bits.

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Reviewer:

GuyandGirlTravels

Cooking Level: Intermediate

Reviewed: Nov. 18, 2011

Delicious! I made 2 in my crock pot already. Tweaked & used others' suggestions a bit. Here's what I did: Olive oil vs. veggie; red wine vinegar vs. cider; cut up a few onions & added some montreal seasoning. I doubled the recipe for ample sauce in crock pot. The 1st roast I followed suggestions & marinaded for 2 days, placed in crock 7 hrs on low. Delicious! 2nd roast I put marinade ingredients (doubled) into crock & heated up, once hot, I dropped the FROZEN roast into crock, cooked on low for 8 hours - agains DELICIOUS! I try to always defrost meat in fridge before crocking but when time is tight I know it can work with a frozen roast and double batch the marinade ;) Superb recipe. Thanks!

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Reviewer:

DeeDidIt

Cooking Level: Intermediate

Reviewed: Nov. 7, 2011

Great flavor! I marinated for 20 hours. It was still a little tough, but the flavor is excellent. Served with mashed potatoes and salad. Family loved it!

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Reviewer:

amy_cloud

Reviewed: Nov. 3, 2011

I used the slow cooker and cooked it with the marinade. I also added whole garlic toes, chunks of onion, and large pieces of bell pepper towards the end. It was so wonderful! This will go into the family recipe box!

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Reviewer:

gracedorsey

Cooking Level: Expert

Home Town: Bogalusa, Louisiana, USA

Living In: Boone, North Carolina, USA

Reviewed: Nov. 2, 2011

I took a different approach. I did not marinate. Instead, I mixed the ingredients for the marinade, put it in a crock pot, put a chuck roast in the crock pot, and cooked for 5 hours. It was OUT OF THIS WORLD! Use a little flour to thicken the drippings to a gravy that will light up your tongue!

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Reviewer:

RetiredFA

Cooking Level: Intermediate

Reviewed: Oct. 28, 2011

I did end up marinating the Chuck Roast for about 1 1/2 days. I seared both sides before putting it in the crock-pot. It smelled amazing while cooking, and was done after 8 hours. The juices made a tasty gravy. We all loved it! Thank you so much!

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