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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I made this for my family yesterday. Following the advice of the other posters, I doubled the...