The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: May 17, 2009
This recipe was OKAY. I love mushrooms and they were good, but I don't think I will be making this one again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 12, 2009
Both my meat & potatoes BF and my veggie- loving daughter RAVED about this roast. Made with two 2.5 lb roasts and served over wide egg noodles once, and with mashed taters another time. Used dark beer (Negro Modello) and added a sweet onion on top of the shrooms. Next time I'd probably double the mushrooms to have more with the leftovers (which were event better than the first night). The broth is very thin and would make a great base for soup - thinking LO noodles, shredded LO beef, and maybe some frozen veggies.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 19, 2009
This is how I'll be making my roast beef from now on. It was wonderful. I didn't use fresh mushroom, but canned and it was still great. Thanks. Love it.
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Cooking Level: Expert

Home Town: Sedgwick, Kansas, USA
Living In: Mulvane, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 16, 2009
Excellent, simple and delicious!!! Thanks.
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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada
Living In: High Level, Alberta, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 2, 2009
This was my first time using a slow cooker and this was the perfect recipe for me to start with... it came out delicious! I cooked for nine hours and might try just a little less time the next time, maybe 8-8 1/2. I did put two packs of the onion soup mix as others suggested. It was great, I was afraid it might be too much but it was fine. My hubby loved and asked that we make it a staple for the family.
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Cooking Level: Beginning

Home Town: San Jose, California, USA
Living In: Morgan Hill, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 9, 2009
This was awesome. I've never cooked ribs before but found some one a great deal. Made this as the recipe said except we used Ginger Ale instead of beer simply because we don't have alcohol in our home. My husband said it was one of his favorite beef recipes of all time. It was so tender and perfect. Will definitely make this again. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 8, 2009
This was beautiful! The meat fell apart it was so moist. My kids loved it! And that's a challenge in itself ;-)
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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 4, 2009
Did not like this recipe, not sure if I got the wrong mushrooms.
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Cooking Level: Intermediate

Living In: Clearlake, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 16, 2009
Fantastic! I made this recipe with deer roast and it's exceptional. The only downside is that my house now smells :) (beer + onions = a little stinky)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 6, 2009
This wasn't awful, but it wasn't great. The roast turned out rather dry, and the mushrooms had a funny taste. I thought it was a huge waste of mushrooms, since I LOVE mushrooms. My husband suggested I look for another recipe.
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Cooking Level: Intermediate

Home Town: Albany, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 6, 2009
Very good. Might use a better cut of meat next time. Used a sirloin tip roast. '09
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 2, 2009
great recipe. i halved the 'shrooms so they would not shrink up so much. will definitely make again.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 27, 2009
This was very good. If making for sandwiches use even more mushrooms and maybe add them in half way through.
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Cooking Level: Intermediate

Living In: Kearney, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 22, 2009
This made an awesome weekend family night dinner. The mushroom/beer combo was perfect. Great with homemade mashed potatoes and salad!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 19, 2009
I made this a few days and my husband and I loved it! Definitely my favorite roast recipe to date. I used a smaller roast, about half the mushrooms and a can of light beer just because that's what we had in the house. And it still turned out delicious. I highly recommend!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 18, 2009
The sauce wasn't as good as I had hoped, but overall, a very easy and tasty dinner.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 15, 2009
Great flavor! We used dark beer that had gone flat and a chuck roast. It made a great gravy too.
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Bellefonte, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 15, 2009
This was very easy and quite tasty. Will make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 13, 2009
I added 5 cloves of garlic and half an onion cut into thin slices. Next time I'll definitely put more mushrooms in and cook it a little bit longer. Overall, the flavor was really good and the broth can make a really good gravy with a little flour and milk in a saucepan over medium heat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 12, 2009
Oh my goodness! This is DELICIOUS!!! I used a chuck roast instead but it so delicious. The meat fell apart it was so tender. I used it to make french dip sandwiches and it was perfect. 4 pounds is a lot!
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