The reviewer gave this recipe 1 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 15, 2009
This just didn't turn out very well. Added additional water because there just wasn't much juice to cook in. Also ended up cutting the meat into small pieces and stirred around with additional seasonings to give it some flavor.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 16, 2009
This was very easy and my family liked it, but I have other recipes that I find more flavorful. I probably won't be making this one too often.
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Cooking Level: Expert

Home Town: Hadley, Michigan, USA
Living In: Woodbine, Georgia, USA
The reviewer gave this recipe 2 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 31, 2009
Not very flavorful at all. Just tasted like generic beef tips in gravy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 6, 2009
This was very good...first time I used red wine in cooking anything...white, yes...I always used cream of mushroom soup after the roast has started to fall apart. I thought I would try something new since I had red wine on hand, and no mushroom soup. Nice/pleasant surprise. I added the entire pack of onion soup mix. I also browned the roast in a cast iron pot, after stuffing in w/ garlic, salting and peppering it, and adding a bit of worstershire sauce.
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Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 15, 2009
So simple to make, and the meat was so nice and tender. I did follow other's suggestions and added a splash of worchestershire sauce, brown sugar and increased the amount of wine.
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Cooking Level: Expert

Home Town: Utica, New York, USA
Living In: Rockville, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.16 star rating.
Reviewed: Feb. 8, 2009
Wow! What great flavor. Caution!! You will be eating as you carve! I made a few modifications based on personal taste and other reviewer suggesstions. I doubled the wine, swapped out the water for one can of French onion soup. I also added a fresh cleaned and "opened" leak to the bottom of the crock pot. I added some rosemary, 2 bay leaves, two cloves of garlic, to qauartered onions and a whole package of the dried soup. I included 1 pkg of mushrooms during the last hour. I cooked on "memium" instead of high so that there was a pinkish middle. Oh yeah...add about 1/4 cup more wine (I used Chianti) right before you serve. Use the leak, mushrooms and onions as your veggie, all from the same pot! This was great, and the meat is extremely tender. Tish
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jan. 6, 2009
I used the suggestions of other reviewers and doubled the wine and water and used an entire envelope of onion soup mix. I also added rosemary, blackpepper, and garlic, and a little cornstarch to thicken the sauce. Turned out great.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 24, 2008
I was looking forward to tasting this as it cooked this afternoon. I had read all of the reviews and took peoples feedback and modifications into consideration. I would never make this again. I thought it was terrible. I used 1 cup wine and 1 cup beef broth, the entire envelope of onion mix, added garlic, some onions, rosemary and pepper. The roast used was of good quality and a good quality red wine (I would have preferred to drink it!) the meat was much tougher than I would have expected. This is the only crock recipe I have ever made that I will never make again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 10, 2008
I made this yesterday in a pinch due to a lack of my "normal" pot roast ingredients. I was so pleasantly surprised, I may actually prefer this one to my old standby! My husband loved it too. I did add a couple bay leaves and a beef bouillon cube per other reviewers' suggestions. And I used the whole pack of soup mix. I will DEFINITELY make this again. Will try to add some mushrooms toward the end next time. So glad I gave it a shot. Thanks!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Apr. 5, 2008
This was fabulous! I used chicken broth instead of the water and also added a can of french onion soup along with the dry soup mix. It turned out so yummy! I served it over rice and my husband said it was the best roast I had ever cooked. I used a rump roast and it turned out perfectly!!! Thanks for a wonderful recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Mar. 10, 2008
This meal was really good. We liked that the flavor was not too overpowering. Looking through all the reviews, I used beef broth instead of water, a whole package of soup, a couple tablespoons of worcestershire, a little bit of brown sugar and some corn starch to thicken it. I will definitely make it again!
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Home Town: Hartford, Connecticut, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.16 star rating.
Reviewed: Feb. 29, 2008
I followed the recipe exactly except I put the whole packet of onion soup mix. I cooked it on low for 8 hours in the slow cooker. It was super moist, but my family and I didnt love the flavour. It was definitely edible, just not something i'd make again.
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jan. 15, 2008
I am by no means a cook, but I made this for my husband and he loved it. I took some of the other reviewers' advice and used bay leaves and fresh better. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jan. 12, 2008
We just finished (and I mean finished) eating this for dinner and I just had to review immediately. This recipe makes the most incredible gravy! I did brown the roast on the stove first, and I followed the lead of some of the other reviews; full package of soup, rosemary and a bay leaf, and also 1 minced clove of garlic. After the roast was finished, I thickened the juices with cornstarch. WOW! Thanks so much for what will be a new family favorite.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Jan. 11, 2008
This was just OK. The roast was tender but dry. I followed the instructions but didn't get the desired results. The sauce/gravy was delicious. I may try it again with a better cut of beef.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Jan. 8, 2008
This was so easy to make! I loved the flavor the onion soup mix gave to the beef. There is nothing I would do differently. I'll be making this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 26, 2007
I made this on a lazy Saturday and then took it to my dad's for a good hearty lunch for he and my husband as they did some outdoor work. Both thought it was pretty good. I thought it was decent. I loved the way it made our house smell especially! It seemed to be lacking something but we couldnt figure out what. I dont know if I'll make this again, it was just ok.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Nov. 6, 2007
This was so good! Made it with mashed potatoes and carrots with apple butter. The entire family ate it all, even my toddler!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Sep. 20, 2007
We loved the subtle flavor of the red wine. Very juicy and delicious. I added in some raw mini carrots and sugar snap peas to complete the meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.16 star rating.
Reviewed: Aug. 3, 2007
This was absolutely wonderful, but I cooked mine for 8 hours for tenderness and added italian seasoning and a bay leaf. Everyone loved it!
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Home Town: Ocala, Florida, USA

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