Reviewed: Feb. 18, 2003

We loved the flavors! I didn't cook the potatoes with the roast. We wanted mashed potatoes instead. I also left the carrots in bigger chunks instead of diced. The sweet and salty were a great combination. I wasn't sure at first, but my family requested that I make it again and again! Thanks for the recipe.

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Reviewer:

Kathy W.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

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Reviewed: Jan. 16, 2003

My husband was not very thrilled when I told him we were having roast. All the other roast that I did before never seemed to turn out. This one was great! I added slivers of garlic inside the meat and added pepper. Its a keeper!

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Reviewer:

HUMBLE92

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Reviewed: Jan. 9, 2003

Very good recipe. Great teste! A few less potatoes and carrots makes a more balanced meal. Or douubling the meat.

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Reviewer:

Mary Pat

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Reviewed: Nov. 9, 2002

This * was * so * good! I'll never make pot roast any other way again! I used real butter instead of margarine and Knorr brand brown gravy mix. And I think next time I'll use a larger roast (6 lbs, maybe), since we had a ton of leftover veggies (but they were goooood). The roast was tender and juicy and the seasoning was just right. If you like the juxtaposition of slightly sweet and salty, then this recipe is for you!

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