The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 18, 2008
This recipe is a winner! I did make some changes. I didn't have chutney or the raisins. I chopped 3 small onions, used a can of french onion soup, added about a half can of water, and kept the seasonings the same. I added baby carrots and new potatoes to the pan and baked about 3 hrs. My husband said it was the best pot roast he had ever eaten! This is our new favorite, and I will be definately be making this again soon. Perfect for a fall dinner!
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Cooking Level: Expert

Home Town: Shelbyville, Illinois, USA
Living In: Decatur, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Oct. 9, 2008
The ingredients looked a little odd, but I figured all these five star reviews couldn't be wrong. I'm glad I tried it - it was delicious! I didn't have any chutney, so I added extra onions and about a teaspoon each of sugar and vinegar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 21, 2008
This was delicious - I had to add more beef broth, however. Also, I added carrots 2 hours before completion and served on top of egg noodles. I ran out of ginger so substituted allspice. Very simple.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 18, 2008
This was great, I cooked it in the oven this time but I'll be doing it again with my crock pot
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Sep. 7, 2008
I wasn't so sure about this recipe when I read it because it has such different ingredients then I've encountered in a roast but this was really amazing. My whole family loved it. I didn't have chutney so I didn't use that but I am looking forward to making this again with the chutney. Great flavor, tastes like indian food but without all the fussing around I equate with indian cooking.
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7 users found this review helpful

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Cooking Level: Intermediate

Home Town: Circle Pines, Minnesota, USA
Living In: Maplewood, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jun. 21, 2008
Wonderful! I used green tomato chutney I made last fall. Didn't change any of the spices but added carrots and new potatoes after two hours. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 18, 2008
great taste, a real winner with the whole family.
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Cooking Level: Expert

Living In: Pukekohe, Auckland, New Zealand

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: May 13, 2008
Excellent flavor and a nice change for a roast. I made a few changes. Added 1/8 tsp paprika, 1/8 tsp cayenne pepper and a couple dashes cinnamon. After browning, placed in 13x9 pan with sauce,covered 2 directions with heavy duty foil and cooked at 300 for 4 1/2 hours. Turned the oven off until I was ready for dinner. Thickened sauce by adding 1 beef bouillin cube and flour over med heat. This made for an excellent gravy with a spicey beef flavor. This will be one of our favorites.
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11 users found this review helpful

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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Apr. 1, 2008
Didn't have nor have I ever used chutney before...and I used Craisins instead of raisins because that was what I had. that said, this recipe was FANTASTIC! Why didn't I think of using the dutch oven sooner? I've been using the "bag method" and it's never turned out right. This was soooooooo tender. I ended up turning the heat down to 300 and roasting it longer, as I read this was what you should do for the cheaper cuts to ensure more tenderness.
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Cooking Level: Intermediate

Home Town: Eureka, Montana, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 30, 2008
Not the same old spices and flavors, but still not too far out. The house smelled wonderful and the roast disappeared. Definitely one of the better recipes I've tried. Make it just as written, no changes needed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 26, 2008
Amazing!! We add some dried fenugreek leaves and sometimes use fresh ginger and garlic, but whatever we do this is an amazing meal. Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 12, 2008
This was the most unique and amazing pot roast I have ever made or tried. Followed the recipe exactly. Thanks for sharing! This will be a part of the rotation now :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 7, 2008
Very good and very easy. I cooked in the crockpot. Threw in all ingredients and cooked on low for 7 hours. GREAT GRAVY!
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Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Mar. 7, 2008
I was looking for a good recipe to use up a random bottle of pear chutney. This was delicious! I made this using a chuck roast in the slow cooker and cooked for about 8 hours (adding potatoes and carrots halfway). The beef was very tender and flavorful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 21, 2008
I use a very similar recipe taken from a 1949 Woman's Home Companion Cookbook. MY recipe doesn't call for curry or chutney. It does use 1/2 c raisins,2 sliced onions, beef broth, 1 clove minced garlic and 2 bay leaves. I make pan gravy from the drippings. The gravy is dark and very rich. I made this last night and it was wonderful. I will use the leftovers tonight for enchiladas.
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Home Town: Chicago, Illinois, USA
Living In: Frankfort, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 10, 2008
What a roast! Prepared to the recipe and it was delicious and the family asked if we could have it again in a couple days.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Feb. 1, 2008
This was soooo good and so easy to make. My two year old gobbled it up and so did we! The meat was very very tender. I used apple pear chutney and followed the recipe to a T. Definitely going into the rotation.
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Cooking Level: Intermediate

Home Town: Lake Charles, Louisiana, USA
Living In: Midland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 27, 2008
This is a delicious recipe! Thanks so much for sharing it. I made it with cranberries instead of raisins, and no chutney, and it still turned out amazing and so tender. My whole family was raving about it and now they think I'm an awesome cook. No knives were needed!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Jan. 10, 2008
This is a very good recipe with great flavor. I added baby carrots and potatoes for the last hour and they were wonderful. I used a rump roast & I think it really needed to be cooked longer, it wasn't as tender as I would have liked. I don't have a dutch oven and used a glass bakind dish covered with foil so I don't know if this may have been the reason it wasn't as tender as I would have liked. Other than that it was great! Will definitely use this recipe again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 3, 2007
I made this roast exactly the way it says. This is now my favorite pot roast recipe ever!
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Cooking Level: Intermediate

Living In: Wakefield, Massachusetts, USA

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