Reviewed: Nov. 30, 2010

I used a little less than 3 lbs of meat and there are plenty of leftovers. I had to feed 3 adults, 2 teens and 2 toddlers. We did eat with rice though. I made exactly as written but didnt seem like there was enough liquid so I added 1/3 cup water and it still didnt make much sauce...might be because I had to cook for longer than 8 hours...?? darn job...lol. Anyway everyone ate it but not too excited about it. I thought it was good and had seconds. I will try again with my own twist next time.

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Reviewer:

paulac

Cooking Level: Intermediate

Reviewed: Jul. 13, 2010

This recipe was very different from any pot roast recipe I ever tried. I tried it with a pork roast, and it turned out amazing. And in the end, I didn't mind eating left overs not one bit!!

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Reviewer:

pistol grip

Reviewed: May 25, 2010

I made this for my family yesterday. Following the advice of the other posters, I doubled the spices and left out the potatoes, carrots and celery. (Instead, I served it with mashed potatoes and steamed carrots on the side.) Also, I took the roast out of the pot after eight hours, covered it with foil while I skimmed some of the fat from the gravy. I then cooked the gravy down on the stove for 10 minutes because my husband likes a thicker gravy. Overall, my family loved it. They raved about the tender meat and the rich gravy. There's a battle going on over what we will go with the leftovers: hot beef sandwiches or soft beef tacos! Will be making again!

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Reviewer:

newbatgirl

Reviewed: May 23, 2010

I made this as is. my roast was 2.5 lbs. sauce will eventually increase. don't add more sauce. just cook on low for 8hrs and it will be almost completely submerged in juice. I did put some veggies on bottom.

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Reviewer:

THOMJANICE

Cooking Level: Expert

Home Town: Spring Hill, Florida, USA

Reviewed: Mar. 28, 2010

Excellent dish!!!

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Reviewer:

hml

Cooking Level: Intermediate

Reviewed: Mar. 26, 2010

I really liked this pot roast a lot. The sauce was delicious! The pot roast was also nice and tender. Since my husband didn't like it and didn't want me to make it again, I have to give it 4 stars. He likes a stronger flavor. I was hoping to make it again someday but I just wanted to let you know that I really liked this recipe.

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Reviewer:

Kari

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Reviewed: Mar. 25, 2010

Because I don't cook with salt, I doubled all the other flavorings, and thought it very good—although as someone else commented, not as exotic as one might expect.

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Reviewer:

janis-beth

Home Town: Amherst, Massachusetts, USA

Reviewed: Mar. 1, 2010

this is FABULOUS!!!

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Reviewer:

RYANDT

Cooking Level: Expert

Home Town: Geneva On The Lake, Ohio, USA

Reviewed: Dec. 2, 2009

Yum, yum. Made this recipe a couple of times. I love the variation on the traditional roast beef!

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Reviewer:

Shans

Cooking Level: Intermediate

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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