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Reviewed: Nov. 13, 2001

I enjoyed this meal and will definitely make it again. I had 2 unexpected dinner guests who requested seconds and thirds! I added mushrooms, carrots and potatoes about 2 hours before serving and some flour to thicken the gravy just before serving.

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KTOBY

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Reviewed: Sep. 21, 2001

Thanks so much for this recipe, Tracy! I had my in-laws over for this the first time I made it. It was the best roast we've ever had. What "made" the roast was the juice it simmers in and it makes the absolute BEST gravy for hot roast beef sandwiches the next day. I used about 4 large tbsp. of corn strach mixed with water to give the juice it's gravy consistency before serving. You can't find better tasting rost beef gravy than this at any restaurant!! I will make this time and time again. Very impressive. Who would know it is SOOOO easy?

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BRENDA BELLAMY

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Reviewed: Mar. 20, 2001

My VERY picky kids ate this up! I have also tried it with pork loin and shredded it to make barbequed pork sandwiches.

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TLREES

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Reviewed: Jan. 14, 2001

This is very delcious!! The juices added good flvor the roast!! My husband loved it!!

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WOMMIE

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Reviewed: Jan. 14, 2001

This recipe is really excellent. I started it one evening after our supper and the next day I didn't have to worry about getting supper ready. It was already cooking away. I added a cup of beef broth to the ingredients. About an hour before it was finished I added some cornstarch to thicken. I had so much broth left, which was absolutely delicious, the next day I heated it and added whatever vegetables I had on hand along with a little bit of the meat and made a beef barley vegetable soup. Yum!!! This is definitely a keeper.

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