The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 22, 2009
This was pretty good... the sauce was very flavorful, I loved the combination of mushrooms and wine with the seasonings... I wasn't too sure about the combination of tomato paste + carrots and the rest... but I loved that part of it...unfortunately the roast was a tad dry. I sliced up the leftovers and heated in the sauce which I supplemented with a cup of beef bouillon because I wanted more of the meat submerged and that seemed to tenderize it a little. I would be tempted to try this as a beef dish.
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Cooking Level: Expert

Home Town: Eustis, Florida, USA
Living In: Stafford, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 19, 2009
Easy and great meal...can add onion and peppers to make complete. Serve with rice or pasta.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 18, 2009
A fantastic recipe!!!....I used really good red wine and it made all the difference.....cook with what you would drink yourself....I omitted the sugar because you did not need it....will be enjoying this for years to come...
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Cooking Level: Expert

Home Town: Sea Cliff, New York, USA
Living In: Huntington, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 11, 2009
I changed things up to make do with what I had on hand. I had 1" thick chops, so I coated them with a mixture of flour, salt and pepper. I used olive oil rather than bacon drippings, to brown the chops on all sides. (I did all this in a cast iron skillet.) After browning the chops I removed them to a plate, and made the sauce. I used a very sweet (dessert) wine, so I eliminated the need to add the sugar. I also substituted dried parsley for fresh. I had some canned mushrooms here (which was disappointing; I would have preferred fresh). None the less, I drained them and made them the last addition to the sauce, before adding the chops back in and spooning sauce over them. I popped the skillet in the oven for 30 minutes. In hind sight, I would have only popped them in for 20-25 minutes. Overall, this rendition of the recipes was quite good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 10, 2009
Very, very tasty! The sauce is amazing. I made this with a butt roast (shoulder) which was a mistake as it needed to slow cook for hours. Next time I will make with a roast cut. I also agree with the other reviewer who said to add more carrots...you can easily double or triple the number of carrots. I did not dice mine as the recipe says, just sliced into chunks. Really delicious!
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Cooking Level: Expert

Living In: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 10, 2009
I will make this again. Everyone loved it, even my 5 year old didn't complain. It's a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 9, 2009
This is a beautiful, aromatic, yummy recipe. I was so surprised at the rich look and smell. Very appropriate for holidays. I added more vegies as suggested and I'm glad I did.
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Home Town: Idaho Falls, Idaho, USA
Living In: Walla Walla, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 8, 2009
Made this tonight for dinner and it was horrible. I don't know if I had a bad piece of meat or what, but it was just nothing special at all. I don't know what all the other reviewers did differently, I mean I followed the recipe exact. Just bad luck.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 8, 2009
Fantastic recipe! I followed it exactly and it tasted wonderful. I did have to cook the roast for about 2 hours in the oven instead of 1 1/2 but the sauce and flavor were fantastic. And it was really easy to make as well. Will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 8, 2009
This was delicious, my husband loved it! Next time I think i will add a few potatoes to help soak up the wonderful stew.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 8, 2009
This was very good! I used shortening instead of bacon drippings because that's what I had available. Also I added more vegetables - doubled the carrots, added onion and potatoes. I used a super cheap pinot noir for the wine. It was delicious! Even the picky 3-year-old cleaned his plate.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 7, 2009
Wow! I made this tonight and we loved it! The only changes I made were to use four peeled whole carrots instead of diced and I added three tablespoons of fresh thyme. I threw in some fingerling potatoes halfway through the cooking time. This reminds me of a hunter chicken recipe that I've made for years. Thanks so much for sharing!! A definite keeper.
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Cooking Level: Expert

Home Town: Napa, California, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 7, 2009
I used a pork loin roast. I added extra mushrooms, added the bacon used to render the bacon fat, served it all with gnocci...absolutely delicious & super tender! We could literally cut it with a fork. My hubby & I both ate two servings & were stuffed. Will be making again & again.
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Home Town: Fredericksburg, Texas, USA
Living In: West, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 6, 2009
fixed this as dinner for two and I was great side dishes was white rice and brussel sprouts. Added more wine almost half way through cooking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 6, 2009
FABULOUS!!! This was great! I used sun-dried tomato paste for the paste and cooked pork in bacon grease seasoned with garlic salt. I also added some bacon chunks to sauce. AWESOME! Served with homemade mashed potatoes - - - a keeper!!!!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Bend, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 6, 2009
I cooked this for dinner today. My husband told me it tasted as good as a meal at a 5 star restaurant. As some suggested, I doubled the carrots and mushrooms.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 6, 2009
YUMMY !!!! this was VERY GOOD! the only thing I did different was cook the mushroom on top of the stove in some of the pan drippings (they would have been too dried out otherwise). I will definitely make this again (well, I kind of have to since my dh told me to make it again next Sunday !)! Good with plain old mashed potatoes and green beans.
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Cooking Level: Expert

Living In: Sherburne, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 6, 2009
This was wonderful! I substituted dried parsley for fresh and, like another reviewer, I did not have tomato paste on hand so I added some chopped slightly overripe tomatoes. The meat was fork tender and the flavor was wonderful. A definite keeper!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 5, 2009
I made this recipe in the slowcooker and it was absolutely delicious, extremely flavorful.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 5, 2009
I made this for dinner last night and my boyfriend is still talking about how great it was this morning! I used a slow cooker with a 2.5lb roast, cooking it for 6 hours (adding mushrooms at the beginning rather than waiting until the end of cooking). The meat was very tender, juicy and flavorful. I cut up a couple pieces of the bacon after frying and added them to the sauce. The only red wine I had was a shiraz, which worked just fine. I also used cornstarch to thicken the sauce at the end, and we served it over spaetzle noodles along with a freshly baked Light Oat Bread (found on this site). We will definitely be making this again and again!
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