Reviewed: Mar. 7, 2011

This recipe was okay. Kinda tasted more like ketchup than anything else. It was definitly edible. But I wont be making it again.

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Reviewer:

PitBoss007

Cooking Level: Expert

Living In: Clearwater, Florida, USA

Reviewed: Feb. 2, 2011

We loved this. Very tasty and the sauce was amazing. I covered it lightly with foil while cooking and went for the 4 hours instead of 2. It was more than enough sauce in the end.

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Reviewer:

MelGabel

Reviewed: Jan. 1, 2011

I thought this was excellent, much more flavor than a traditional pot roast. I followed the recipe but baked in the crockpot. Tender, Flavorful, Fantastic!

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Reviewer:

MissRissy

Cooking Level: Beginning

Home Town: Springfield, Illinois, USA

Reviewed: May 30, 2010

I made a couple changes to the sauce (added some minced garlic, a little bit of red wine, and a few drops of worcester sauce), but still cooked as directed. After the two hours of baking in the oven, the vegies were still quite hard but the roast was done. I stuck everything into my slowcooker for another half hour on high, so that the vegies would soften up. I wish I would have just used the slow cooker to begin with, because the meat was very tough and dry. Sauce was quite good though and made for an excellent rue. I doubt I'll make this again though, it wasn't really a hit with the fam.

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Reviewer:

JinxieWinxie

Cooking Level: Beginning

Living In: Portland, Oregon, USA

Reviewed: Mar. 23, 2010

not pretty,but tastes awsome!

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Reviewer:

maryanna

Reviewed: Jan. 21, 2010

This was pretty good pot roast. Mine definitely needed more cooking time, though, even baking covered. After the recipe's cooking times, the meat was still tough and the carrots and potatos not cooked through. I'd say give the meat another hour and another 30 minutes for the veggies, or about 3.5 hours overall. The flavor was "okay", but I don't know that I'd make this one all that often.

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Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Jan. 10, 2010

I made this tonight with a good chuck roast; put the carrots in but baked the potatoes. I kept it covered and had lots of sauce. My son commented that he really liked the sause; it tasted like a sweet BBQ sauce. For me, the sauce was good on the meat but too ketchupy for a gravy. I don't think I would make this again.

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Reviewer:

LCLANCY

Reviewed: Aug. 19, 2009

this was yummy. i added some red wine and garlic to the sauce. than had to add more flour for the gravy.

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Reviewer:

chefmom

Reviewed: Mar. 7, 2009

Wonderful roast recipe. This is far better than the average pot roast. Off the charts good! The carrots and potatoes were also great and soaked up lots of flavor from the gravy. I made this in the slow cooker. Added the veggies the last two hours of cooking. I REDUCED the liquids and had far more liquid than I needed when the meat and veggies were done. I also had a little bit of hot Asian chili sauce that was also a sweet sauce so I used that up instead of the sugar and chili powder. Threw in a beef boullion cube, too. Very tender and delicious. I didn't add the flour to thicken the gravy. The leftover meat makes great sandwiches. The leftover carrots are delicious cold.

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Reviewer:

Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jan. 4, 2009

I made this one tonight. The vote was for mashed potatoes and boiled veggies, so I just had the chuck roast and sauce in the oven. I ended up with a TON of sauce! The boys loved it and I am keeping the leftover sauce to marinate some boneless pork ribs later this week. Thanks for a great recipe.

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