Well, I "failed" at the "no fail" recipe. The beef was not very tender and the gravy tasted just okay, although it looked like a grey, gelatinous mess with strong, oniony overtones. Probably my fault. I only cooked it 3 hours instead of 4--because I happened to have a 1.7 pound roast instead of a 3-pounder. But I checked it with a meat thermometer at 3 hours and it was way past done for beef, so I figured I'd better take it out. So was it overdone or underdone? Or maybe the problem was I used a different cut of roast; can't recall what it was, but it wasn't bottom round. Also, I followed the recommendations to add two cans of the soup...maybe I should have added some other additional liquid too to avoid the gloopy-ness of the gravy. Not sure what I did wrong or if I dare try it again or should move on to another recipe.
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Well, I "failed" at the "no fail" recipe. The beef was not very tender and the gravy tasted...