Slow Cooker Balsamic Beef and Onions Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 11, 2012
This is a pretty good base recipe. I cooked this as recommended and then after cooking I added 1 heaping tablespoon of sugar, about 1 tsp of salt and 1/4 cup flour dissolved in 1/2 cup water to thicken. The sugar takes the edge off the sourness. The salt was just needed, and the flour/water thicken. In order for gravies and sauces to be thick, they require some sort of thickening agent. There aren't any thickening agents in this recipe, so reviewers who complained about the sauce being runny should understand why the sauce is runny.
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Reviewed: Feb. 8, 2012
It was very delicious! It was a little on the oily side I think because of the olive oil but overall, it was juicy and had lots of flavor!
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Reviewed: Jan. 28, 2012
The recipe called for it to cook for 6 hours on high. I thought that was extreme for a 1 1/2 lb roast so I cooked my 2 lb roast on low for 7 hours and it turned out very dry. If I would have cooked it for 6 hours on high, I think it would have turned into a rock. The liquid tasted good though.
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Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA
Living In: Porterfield, Wisconsin, USA

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Reviewed: Jul. 19, 2010
This was very vinagery. Didn't really like it at all. My boyfriend added some white wine to it and said it made it a little better, but I don't think I will make this again.
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Reviewed: Jun. 15, 2010
Thank you for this recipe! Although I used sundried tomato( in the jar) insted of tomato paste, Beef buillion mixed into water, also I sliced roast into 1 1/2 inch. thick or so before placed into cooker. I served this over baked potato(peeled) weadges and everybody loved it!
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Cooking Level: Beginning

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Reviewed: Jun. 3, 2010
Generally weird taste and I like Balsamic. Really watery sauce and even with a 2 lbs roast, 6 hours was way to long and made the meat tough and stringy.
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