Reviewed: Oct. 2, 2009

i thought it was too 'clovey' tasting. I wouldn't cook it again.

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Reviewed: Sep. 27, 2009

I used a boneless beef blade roast. Rubbed it with salt, pepper, Louisiana hot sauce and Worcestershire sauce. I omitted the celery and whole cloves. Added celery seed to the onions and garlic to make up for the lack of celery flavour. Since I didn't have the cloves I simply added the bay leaves to the sauce. Used reduced-sodium cream of mushroom soup. Only simmered the roast in the sauce for one hour to avoid making the meat too tough. Thickened the sauce with a half cup of red wine and two teaspoons of cornstarch. Good taste, but I think if I had used cloves the sauce would have had more depth. With the addition of red wine, I simmered the sauce for about 10 minutes before adding back the sliced roast. Served this with a cabbage dish and some large-cut french fries. Will be making this again, most likely in the slow cooker to achieve a more tender meat.

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 5, 2009

Very easy to make and superb sauce flavor. Our company loved it! Next time I'll use the slow cooker and add more veggies to soak up the great flavor!

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Artache

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Reviewed: Mar. 3, 2009

I followed this recipe pretty much to a "t", except I did not have any cheesecloth, so I put the bay leaves right in the sauce and used ground cloves. It was delicious! My hubby said it was definitely one I could make for him again.

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luv2cook

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Columbus, Montana, USA

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Reviewed: Feb. 7, 2009

Good but needed more flavour.

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mama of four

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

This was okay, but I honestly couldn't get over the smell of boiled meat that accompanied it. I don't think I'll be making this one again.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Jan. 18, 2009

Wow this was really good. I baked my 3 pounder in the oven for 4.5 hours at 325. I had to thicken the sauce with a little cornstarch to make a gravy. Best gravy ever!

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Tracy in Ohio

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Reviewed: Jan. 2, 2009

Good, but nothing special. In this braised beef dish, I used a sirloin tip roast. Because it was so lean, the meat was a little dry and chewy. A chuck or other more heavily marbled cut would probably have been better (with degreasing at the end). Still, this was just OK. For much better beef/beer braises, check out the carbonades on foodnetwork.com and in Julia Child's "Mastering" book, vol. 1. Both use more onion, a little brown sugar, and a very interesting but subtle vinegar finish.

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larryb33

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 8, 2008

Very good when you want beefy, creamy comfort food. I followed the initial steps and then put it all in the crockpot for about 8 hours. I was a bit worried at first because the dark beer I added (Smithwick's) did give the sauce a slightly bitter taste, but after cooking all day it all mellowed nicely.

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prida

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Reviewed: Oct. 7, 2008

Terrific! I doubled the recipe and everyone truly enjoyed it. We will definitely make it again!

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Lisa

Cooking Level: Expert

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Reviewed: Aug. 20, 2008

Only modification I did was using a dash of ground cloves (my husband isn't a big fan) and adding mushroom from a can. I used Guinness and the roast tasted way too strong. I'll have to try this again with a lighter beer.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 12, 2008

I love cooking with either beer or wine which is why this recipe caught my eye. I did omit the cloves as I'm not a huge fan. I also added some beef broth, more seasonings and a bit of Gravy Master. Once the meat was done, I thickened with flour and some of the fat that had accumulated. This also works really nicely in the slow cooker once you've browned the meat. Just make sure you deglaze the pan with the liquid before transferring it to the crock pot. Very good Christy and thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: May 4, 2008

I did not follow this recipe exactly but the dish was very tasty. Here's what I did: Did sear the roast in oil Did not include chopped onion, celery or garlic Cooked in a slow cooker Added potatoes, a little nutmeg, clove powder, onion powder, lots of season salt, bay leaves. The main advantage of my changes is that it saved preparation time. I would not have thought to mix beer and mushroom soup. My husband loved this and asked for THIRDS, my 3 year old ate it and she is very picky about eating meat. I am not known for my cooking, my husband is the cook in our house, so this was a big win.

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ZTM

Cooking Level: Beginning

Home Town: Durham, North Carolina, USA

Living In: Front Royal, Virginia, USA

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Reviewed: Mar. 27, 2008

This was really easy and delicious. I didn't have any celery, but I did have a fennel bulb. Figured they're both in the same family, I think, so I cut it up and used it instead. It was really good. The gravy was delicious. Everyone loved it. Will definitely make again. Thanks for sharing!

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Boysmom

Cooking Level: Intermediate

Living In: Franklin Square, New York, USA

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Reviewed: Mar. 10, 2008

First, I never cook meat so I was a bit fearful about ruining a $15 roast. (My mom is living with me while undergoing cancer treatment and I'm pulling out all the stops to get her to eat. She gave it 5 stars!) I followed the recipe with the following changes: I added and an extra clove of garlic and stalk of celery. I also added a handful of rehydrated porcini mushrooms and soaking liquid, some Worchestershire sauce, and a few shakes of Maggi seasoning which I think is MSG. After simmering for 40 minutes, I realed the stovetop method was too slow, so I cut the meat in half and put part of it in the pressure cooker and left the other section in the pan. The pan gravy was delicious. I used Magic Hat #9 as the beer and small bay leaves and there was no bitter aftertaste or anthing. The gravy in the pressure cooker was thinner, but the meat was very, very tender. I ended up comingling the lefovers from both pots and dicing the meat and made a bit of stew that I will add pearl onions, mmushrooms and some sour cream to and serve over egg noodles later in the week. I think this is a good recipe for beginners and will use it as a base to play with.

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yvetteski

Cooking Level: Intermediate

Living In: Arlington, Virginia, USA

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Reviewed: Mar. 3, 2008

I added extra seasonings so the beer flavor wouldn't be to overwhelming.

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Bianca

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Misawa, Aomori, Japan

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Reviewed: Feb. 24, 2008

This was yummy over mashed potatoes. I used Guiness, but I'd love to try a different flavor with it as well. I took off the lid and simmered about 15 minutes extra to thicken up the gravy. Definitely will make again!

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Anna E

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Reviewed: Jan. 5, 2008

This turned out tasty and moist, but the meat was over done. I used a 3.5 pound roast (larger than what the recipe calls for) and cooked it for 2 hours. Next time I'll reduce the cooking time by a half hour, but still use a larger than called for roast.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 2, 2008

Outstanding, I used this recipe on a roast I cooked for a large family diner and it was a big hit. I am not a great cook so you made me look good. Everyone was very surprised. Thank you Mary G

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maryg

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Reviewed: Dec. 22, 2007

This pot roast recipe is great! The roast which would have been on the tougher side came out moist, tender and flavorful. I highly recommend it for a great dinner!

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