Reviewed: Jun. 28, 2005

This was a disaster for me...the meat gained hardly any flavor and was very bland. The sauce however wound up being overpowered by the cloves and bay leaves and had a bitter aftertaste. Bad Deal.

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MYRTROSE

Cooking Level: Expert

Home Town: Milford, Connecticut, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Aug. 25, 2004

I loved this recipe. I used a dutch oven and baked it instead at 300F for about 3 hours and when it was done the meat just fell apart and was so tender.

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IDNAVYWIFE

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Reviewed: Sep. 9, 2003

This was excellent! So simple and so tasty. I sprinkled a liberal amount of garlic powder on the meat before browning and substituted the celery (didn't have any on hand) with half a green pepper. The sauce was wonderful and there was lots of it - this goes great with egg noodles.

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DOMESTIC DIVA

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 26, 2003

Meat was moist and had good flavor, but it was not out of the ordinary in flavor...sorry but it tasted like a typical roast found at any "good" eatery! It was easy to prepare and everyone ate it all, I will make it again for it's simplicity but it is not one of my favorites.

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SHADOWS1

Cooking Level: Expert

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Reviewed: Mar. 30, 2002

I wasn't thrilled with this recipe at all. I make a fabulous pot roast and thought this would be a really nice change... beer and red meat, what could go wrong?! It came out ok and tasted better the second night but I don't think I'll be making this one again.

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DSANMARCO

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Reviewed: Mar. 19, 2002

We enjoyed this. I found the gravy a little watery but still good. I added some sliced carrots and whole tiny potatoes, and cooked the roast for an extra 30 mins.

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CATHY HUNTER

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Reviewed: Jan. 18, 2002

I used a 2 1/2 pound rump roast. I used a light beer and added 2 beef bouillon cubes for a darker color. Very tender and great gravy.

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WINDHORN

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Reviewed: Jan. 11, 2002

A good use of the left over BEER!!! Not that you have any left over BEER!! Moist, tender, & most of all amust for the BEER DRENKERS in the crowd!!!

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LUX

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Reviewed: Jan. 9, 2002

A very easy recipe, and the kids love it too!

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STARSHYNE

Cooking Level: Intermediate

Home Town: West Line, Missouri, USA

Living In: Peculiar, Missouri, USA

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Reviewed: Dec. 12, 2001

I used a chuck roast and cooked it using a pressure cooker. It cut the cooking time to about an hour. I cooked the roast for 30 minutes, then added potatoes and carrots, and cooked an additional 20 minutes. It turned out great, lots of tasty gravy.

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KATHY FRANKLIN

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Reviewed: Nov. 11, 2001

I made this recipe today and it will definitely be a keeper. My mother who is an excellent cook also really enjoyed it. I made a couple of changes by using chuck roast instead. Also, I lightly seasoned my meat with seasoning salt and garlic pepper. I couldn't imagine not seasoning meat. I read other reviewers comments and opted for golden mushroom soup for aesthetics reasons. I used Bass beer like others had mentioned and I was very pleased with the wonderful flavor. This is definitley a keeper.

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JMASSI

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Reviewed: Jul. 16, 2001

This receipe tasted great but I made some changes to it - which I highly was very pleased with. a) I used Golden Mushroom soup instead of regular - it just made the sauce look so rich b) I used Honey Brown Lager beer - it gave a nice sweet twist of a taste to it and only used HALF the bottle. c) I quartered red potatos and baked in the oven at 425' for 30 minutes (45 minutes before pot roast was finished) in a metal pan, not glass - with salt, pepper, olive oil, paprika and oregano (topped with foil) and then dumped it into the pot roast for the last 15 minutes. The sauce of the pot roast was something you could put over any meat or chicken and made the carrots and celery melt in your mouth.

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ROBERTINFL

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Reviewed: Jun. 13, 2001

Very good results! I love using beer in pot roast as you get such a tender meat and nice flavor. The mushroom soup adds a nice creamy taste to the broth!

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Rebslo

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Reviewed: Mar. 15, 2001

I don't know why, but I didn't get the outstanding flavor that almost everyone else raved about. I was really disappointed. I followed the recipe to a "T" but actually the meat was rather bland. Perhaps the choice of beer really makes a difference? I used Sam Adams. Maybe I will try again with Bass, which other reviewers seem to have gotten good results with.

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TUGORETZ

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Reviewed: Mar. 13, 2001

Very good pot roast recipe! I've tried another one on this site (the highly rated one)and liked this better. Maybe because of the cut of meat. Came out much more tender than the other one. Followed the directions to the "T". Husband, brother and picky three year old daughter raved! Loved the beer in it! I think I'll put one less bay leaf next time. That (taste) came through pretty strong.

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CAMILLE MAC

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Reviewed: Feb. 12, 2001

I wasn't going to try this recipe, even though it has rave reviews, because the idea of beer in pot roast didn't seem right. Boy, was I wrong. rummaging the cupboards, I found a bottle of Irish Stout beer, and decided to use it for this pot roast. I added some veggies and cooked it in a slow cooker, but otherwise stuck to Christines' recipe. Props to ya, Christine. Delicious. I was puzzled about the clove thing.... until I tasted it. Who'da thought??????

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SOCALDAVE

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Reviewed: Jan. 27, 2001

The only ingredient I omitted was the celery stalks, because my husband doesn't like them. Inspite of this, though, Christine's recipe still turned out to be fabulously yummy! I don't know if it matters what brand of beer is used, but FYI, I used Bass Ale. I highly recommend this recipe not only because the results turn out to be fantastic, but also because for a novice cook like me, it was quite easy to make! :)

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DEMI3RD

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Reviewed: Dec. 24, 2000

I feel that this recipe should have tasted better for the amount of time it had to cook.

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GN143

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Reviewed: Dec. 8, 2000

I ended up cooking this a lot longer than the recipe called for, but the result was a roast that literally fell apart on the fork. I also roasted some new potatoes and used the mushroom gravy as a side. The reviews at the table were rave.

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JONCARTER

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Reviewed: Nov. 12, 2000

Excellent flavor. I also made it in the crock pot after searing the meat and cooking the veggies in oil. The gravy was wonderful on mashed potatoes!

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BARBIE0492

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