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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: Expert
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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


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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: Expert 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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Reviewer:

Bob Baldini


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