recipe reviews for:

Spiced Pot Roast

“I ALWAYS looked forward to Sunday dinner at my grandparents' house, because Grandmother was the best cook anywhere. All her meals were delicious, but I especially loved dinners featuring this savory pot roast. It's wonderful with garden-fresh vegetables on the side and a dessert made with apples. -Frances Wilson, Tulsa, Oklahoma”

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Reviewed: May 12, 2012

This is a great recipe. My DH thought it to sweet which is why the 4 stars.

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Reviewer:

Nadine

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

Reviewed: May 9, 2012

Sooo amazing! I made this to show my mom that she does not make a good pot roast. Hers always comes out dry and lacking salt and seasonings. I made this for her and she said that was the best pot roast shes ever had. It is a favorite of mine too! Only thing is I hate rasins so I didnt add those. But still... absoulutely amazing!

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Reviewer:

mryannichole

Cooking Level: Expert

Reviewed: Apr. 19, 2012

Yum. I prepared the roast as the recipe stated, and threw some chopped sweet potatoes and kohlrabi on top of it for the final two hours of roasting. Phenomenal.

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Muffin Boots

Home Town: Madison, Wisconsin, USA

Living In: Los Angeles, California, USA

Reviewed: Apr. 19, 2012

There is something that happens with this pot roast that makes it more tender than the "regular" pot roast we love. I used the same cut of beef I always use (3 lbs. Black Angus, london broil cut) cooked the same length of time, but it was so very tender and moist. I added no vegetables to the roasting pan, but served the roast with frozen petite peas sauteed in butter and mixed into boiled brown Basmati rice. Piled the rice and peas next to the meat and spooned the gorgeous brown sauce and raisins over. Sprinkled on some toasted almond slivers and served with a side of pureed winter squash. Made a meal to anticipate having again! Fantastic recipe. Next time I want to try making one of the mango chutneys from this site.

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Reviewer:

Susan

Reviewed: Mar. 19, 2012

Sweet, but my family really liked it. I cooked it for 2hours. Then I put the sauce through my fat separator and used wondra flour to thicken it a bit.

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Reviewer:

LOUISEANDTHEMARTINS

Cooking Level: Intermediate

Home Town: Kinnelon, New Jersey, USA

Living In: Westport, Connecticut, USA

Reviewed: Mar. 13, 2012

I used hot chutney and it added a very nice kick. Tasty!

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Reviewer:

michele.vigil

Reviewed: Mar. 4, 2012

My husband, daughter and I really liked. My son did not like and complained that it was too sweet. It was nice for something different.

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Reviewer:

sophia

Reviewed: Feb. 21, 2012

I loved this pot roast. I didn't use raisins and used pepper jelly instead of chutney, since I didn't have that and it was like an Asian flavor.Very good.

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DONNAA1

Reviewed: Jan. 5, 2012

GREAT RECIPE:Added a little paprika, cayenne pepper and a couple dashes cinnamon. Dont over do these spicy seasoning. and I added cream of mushroom when the roast was almost done

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Reviewer:

SWADLEY

Reviewed: Dec. 26, 2011

One word: DELICIOSO!! My husband and I had this pot roast for our Christmas Dinner, and it was delicious! We just loved the tenderness of the meat and the gravy compliment it so perfectly, yummy!! We loved it so much that we're having it for our New Year's Dinner as well. Thank you for this wonderful recipe! :-D

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