Reviewed: Nov. 10, 2009

We really enjoyed this! I followed the recipe exactly as written. The flavoring is just right, and no particular spice strikes a prominent or discordant note in the sauce. My roommate, who loves pot roast and traditional flavors, thought this was delicious. I cut the roast into three sections to help it cook more thoroughly. Next time I'll add more carrots and celery, since there was lots of sauce and a bit of extra space in my crockpot. What a great change from my usual pot roast!

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CookieWeasel

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Oct. 31, 2009

I followed this recipe except I did not use any tomato sauce, just extra water. The flavor was fantastic. I also, as I always do, waited to add the potatoes and carrots until about 45 minutes before the end of cooking (I don't like mushy carrots). I removed the potatoes when I set the pot roast out and oven-roasted them "dry" with butter. This was a big hit with my family. The leftovers made a great roast-beef-hash.

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Colin'sMom

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Lacey, Washington, USA

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Reviewed: Oct. 11, 2009

I thought this was great although like everyone else I made a few adjustments. I added a can of diced tomatoes in with the sauce, I added about a half a cup of water to cover my veggies, added more potatoes and of course more of the spices, I dont measure spices when cooking so I cant give you an exact amount. I added a little more orange zest which in turn made me add more chili powder, coriander, cumin and I also added some chipotle and some Cajun seasoning to give a little more flavor. Overall I thought this was a great variation from the traditional pot roast and will definitely make it again. I may try to find some other veggies to put in it besides potatoes and carrots.. maybe some green beans??? if I make any other changes I will def. write it up!! Hope you enjoys it as much as me and mine!

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Jamie

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Reviewed: Sep. 20, 2009

extremely tender, great change from everyday roast

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

I didn't have all of the spices required for this recipe (missing cumin and coriander) so I'm not sure I can adequately judge. I did think the meat was tender and flavorful. I thought the cinnamon was a bit too prominent. My husband was suspicious of the whole thing but had two helpings nonetheless.

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mathgirl64

Cooking Level: Intermediate

Home Town: Springfield, Pennsylvania, USA

Living In: Long Neck, Delaware, USA

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Reviewed: Jul. 26, 2009

This was very good, even though from the large number of ingredients that went in, only a few came through... but I am sure the flavor was a combination of them all. I tend to prefer easier slow cooker dishes where you don't have to use 2 separate pots on the stovetop and it can all be done in the crockpot, but other than that, this was great.

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Alina

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Reviewed: Jul. 22, 2009

Made a few changes...omitted potatoes, added 3 stalks celery used Splenda instead of sugar. Added a can of diced tomatoes and some red wine. Followed the spices exactly. Also browned meat first. When I was making the sauce, I tasted it and I thought it was going to be awful...BUT after slow cooking it the combination of the meat juices and the sauce was absolutely awesome. Served over noodles for the kids and they loved it too. Husband rated it a sure keeper. Thanks for sharing.

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Laura

Cooking Level: Expert

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Reviewed: Mar. 12, 2009

Overall the taste of the sauce was very nice, not very exotic but the amount of sauce was SO off! I ended up having to dilute it with water thus leaving me with a blander recipe than I had ever intended for. I will probably make this again and double or triple the sauce. I overall was very disappointed with how it turned out because of that issue and didn't even finish my dinner which is a rarity around here.

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lacylue

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Feb. 26, 2009

This is a really great and very flavoursome. Whole family loved it. Didn't change a thing. Will make again

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MarianneK

Cooking Level: Expert

Home Town: Copenhagen, Hovedstaden, Denmark

Living In: Melbourne, Victoria, Australia

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Reviewed: Jan. 30, 2009

Yummy! I agree with other reviewers who said that it didn't taste as exotic as you might expect given the ingredients, but it was very flavorful and the sauce was very rich. The sweet potatoes and carrots were a perfect compliment to the sauce. This would not have fit in my slow cooker so I did it in the oven, as explained in my review. I also made a few modifications to the method which worked out great. I made this a day ahead and it was delicious! A great alternative to the standard pot roast. My 3 and 5 year olds liked it too. A few modifications: *Used brown sugar and reduced to 1 Tbsp *Used 3 fist-sized potatoes (cut in 1/2), 1 big sweet potato (cut in 1/4s) & 2 carrots for the veggies. *Browned meat. Remove. Saute onions and celery together in the fat. Then add all spices (NOT flour) for 1 minute. Then add flour and stir constantly for 1 more minute. Deglaze with about 1/2 cup red wine. Then add tomato sauce. Boil. Then add meat. Bake just the meat/onion mixture in oven at 325 for 3 hrs, periodically adding more water. Add veggies, reduce to 300 and cook 1 hour more.

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GoodEater

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Reviewed: Jan. 20, 2009

Used yams and made a few other changes and it worked well

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GrantMe

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Reviewed: Jul. 23, 2008

Good flavor, I liked that it was a new twist on your standard pot roast without being over the top. I took the advice of another reviewer and skipped the potatoes, carrots, and celery - glad I did. The only real change I made, and I'd do it again, I didn't have tomato paste and subbed with a can of diced tomatoes, undrained. I'll make this again.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Jun. 8, 2008

This roast was so tasty - it had a unique flavour that was mouthwatering! It has taken over as my new roast recipe. I prepared it in a crockpot and it was delicious.

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tracy m.

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2008

unusual, but very very good.

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HAIRGODDESS

Cooking Level: Intermediate

Home Town: Claremore, Oklahoma, USA

Living In: Pipe Creek, Texas, USA

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Reviewed: Mar. 8, 2008

My family enjoyed this! I used a larger roast, added some tomato paste and water to make up for needing more sauce. I also added some red wine, and did the spices at abut 1.5 times what is suggested. I didn't have a crock pot, so I cooked it on the stove for about 3 hours.

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Jenny G.

Cooking Level: Intermediate

Home Town: Devils Lake, North Dakota, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 2, 2008

I was in a "roast rut" and couldn't bring myself to making yet another roast. However, when I stumbled upon this recipe this morning, I was thrilled to see a recipe that included some different, almost "exotic" spices/flavors. I loved it and it turned out well even though I messed up the cooking method (mixed the flour, chopped onion, and all spices in with the tomato sauce which resulted in a paste..oops). It all cooked down nicely, however, and everyone enjoyed it. I really liked the new flavors and will make it again. My husband, who is a "no frills, try nothing new" guy liked it, but wasn't as thrilled about it as I was. I think you have to be a little daring to really LOVE this recipe...but nevertheless everyone still enjoyed it and had seconds.

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j3reese

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Reviewed: Feb. 22, 2008

I tried to make this on the stovetop, as I didn't have 8 hrs. I cooked it for 2 hrs. and it was done, but tough. I will allow more time for cooking or use the oven or crock pot next time! I love the flavors, very rich and great for dipping bread. Not as exotic as I would have thought with the cocoa and cinnamon. I think it adds richness without "weirdness".

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Phoenix

Cooking Level: Expert

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Reviewed: Feb. 6, 2008

If your looking for something that is different then this is it. I wasn't sure what to expect, with the cocoa and cinnamon but it was really good. The only thing that I did different was that I added about a 1/4 cup of red wine to the sauce. It helped in giving it a very good flavor.

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Kevin L. Smith

Cooking Level: Expert

Home Town: Easton, Pennsylvania, USA

Living In: Stroudsburg, Pennsylvania, USA

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Reviewed: Jan. 23, 2008

I had a hankering for good pot roast today, but wanted to do something different from my old stand by recipe with dry onion soup mix. I found this recipe and tried it. It was really good! The roast came out so juicy and tender and my husband and 3 sons all had second servings!! The flavor of the sauce reminds me a lot of Cincinnati Chile, and I loved it. It was a very pleasant change of pace from our regular old pot roast. Thanks for a really good recipe.

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Ang

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Avondale, Arizona, USA

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Reviewed: Jan. 16, 2008

I liked this alot ,Wanted something new. Diden't care for the Vegies in the sause and would definatly add a little heat next time. Made great sandwiches the next day

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Bob Cooks

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