I followed the recipe almost to the letter except I did not have Rotel tomatoes on hand so I used a can of regular diced tomaotes, and I used a 1T of red curry paste. Otherwise, I followed the recipe. I didn't cook the roast as long, maybe 5 hrs on low and the vegetables cooked for 45 mins to 1 hour on high. At the end I transferred the sauce to a stove top pot to reduce the sauce (my attempt to concentrate the sauce). That helped, but the sauce did not taste as rich and flavorful. My concern at the outset was the amount of liquid called for in a slow cooker recipe. Experience has taught me that less liquid is better for most slow cooker recipes. This recipe was no exception. The sauce had a fabulous flavor initially, but the extended cooking in the slow cooker made the sauce too watery and as a result flavor was lost. The next time I will try this recipe in the oven as I think the sauce won't break down as much, and the richness in flavor will not be sacrificed. I also think this sauce / gravy would pair well with chicken or fish. I would have given this recipe a higher mark, but for the loss in flavor due to too much liquid. I would reduce the chicken stock by at least 1 cup.
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I followed the recipe almost to the letter except I did not have Rotel tomatoes on hand so I...