Oct 28, 2011
My Sweetie-Pi was all aglow with this, saying over and over again that it was a keeper, as he served himself multiple helpings. I cooked this in the slow cooker for about 3.5 hrs, and the roast was fork tender. Served with mashed potatoes and honey glazed carrots. Made a beautiful presentation. Personally, I thought the gravy lacked flavor except for the sharp flavor of the ale I used (and as someone else pointed out, each beer adds its own unique flavor), as well as the strong mustard flavor. I felt it needed another spice or herb to balance out the flavors, perhaps rosemary or ginger? I wish I were better with herbs and how to combine them. Anyway, I used my old standby, Gravy Master, to deep the color and flavor, and it helped considerably. Perhaps some Better Than Boullion would have been a good addition. As another reviewer mentioned, the onions layered on top of the roast did little for them. Those that cooked in the broth flavored the gravy and gave the onions an appealing, appetizing color. Also, 1 tablespoon cornstarch and water was not enough to thicken the gravy to my taste, so I added more. To me, this recipe is a 3, my Sweetie-Pi thinks it's a 5, hence the 4 star rating.
—KATYPI
