The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 22, 2009
Cooking 6-7 hours is way too long. I read another review and she indicated that 3 hours was enough. Well I chose 4 hours, and even then it is really cooked. If I choose this again, it will only cook for 3 hours and no longer! I didn't even bother browning the outside of it because it doesn't need it, and it is a complete waste of time. Aside from that I served it with bread rolls and mayo (sandwich) and dipped it in the juice. Yum.
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Fort Belvoir, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 19, 2009
Excellent - have made several times - better than my usual Italian roast beef.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Feb. 3, 2009
Very easy, simple, not too many ingredients. I thought it was good, although I think in the future I will add less onion, the onion flavor kind of overpowered it...my kids didn't really care for it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 28, 2008
This is a good recipe for beginning cooks. It is very average in taste and quick to prepare. If you plan on using the "au jus," make sure that your roast has NO FAT on it. Otherwise, you're either going to have to prepare it in advance so that you can refrigerate the liquids to solidify the fat or have a fat separator or something. I probably won't make it again.
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Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA
Living In: Camdenton, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Mar. 4, 2008
I made this exactly as the recipe states and it turned out great. The meat was very tender. We served it on hoagie rolls with provolone cheese and a side of au jus along with a strawberry & spinach salad. It was a nutritious complete meal and tasted great!
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Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA
Living In: Williamsburg, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 5, 2007
The roast is very good, however the time is not even close for me. I've been trying to figure out what time is needed to get it to give me a little pink inside. Today I tried cutting back to three hours and it was still nearly cooked through. Unless the 'low' setting on my slow cooker is higher than others, I suggest watching it very carefully.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jan. 17, 2007
This dish was very tasty and easy to prepare. I didn't even need to cut the roast - it just fell apart in the slow cooker. We served the beef on toasted hoagie rolls. It is also delicious served over mashed potatoes. Definately a keeper.
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