Pot Roast with Rich Red Wine and Onion Gravy Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 17, 2006
Followed the directions exactly and it burnt to a crisp... was completely unedible. Smelled good while cooking though, I will probably try it again and double or triple the broth.
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Cooking Level: Intermediate

Living In: Springfield, Virginia, USA

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Reviewed: Feb. 23, 2006
Used olive oil and my own seasonings. It was good but I think there are better recipes out there.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA
Reviewed: Feb. 6, 2006
Great recipe, i used olive oil & served over bowtie pasta. My husband loved it.
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Cooking Level: Intermediate

Home Town: Carteret, New Jersey, USA
Living In: Old Bridge, New Jersey, USA

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Reviewed: Nov. 21, 2005
I added cornstarch instead of flour, and used olive oil instead of generic vegetable, and it came out great. everybody loved it.
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Reviewed: Nov. 12, 2005
I was skeptical about this recipe, but the roast turned out great. I don't keep wine around the house, so I substituted Lawry's New York Marinade (awesome stuff) and some au jus for the red wine. Other than that, I followed the cooking directions exactly and it was easy and tasted great. The roast was tender without falling apart. The sauce was also very thick without having to thicken it with flour.
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