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: Jan. 23, 2011

Outstanding! The flavour definitely lived up to the amazing aroma while it was cooking.

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2 users found this review helpful

Reviewer:

JEdwards77

Reviewed: Jan. 21, 2011

This is my first review but I could not let this go by without telling you how much my family and I loved this. Sounds strange and my family has strange eating likes and dislikes. 100% rave reviews. Loved it and will make again.

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2 users found this review helpful

Reviewer:

BAFriend2.me

Cooking Level: Expert

Living In: Winthrop, Massachusetts, USA

Reviewed: Jan. 21, 2011

I enjoyed this but my husband thought it was too sweet. My changes were no curry, adding craisins instead of raisins, adding 2 bay leaves and using peach preserves because I didn't have chutney. The slow cooker made it nice and tender.

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3 users found this review helpful

Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: Jan. 20, 2011

Nice and easy. Hubby loved it.

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2 users found this review helpful

Reviewer:

Janie

Cooking Level: Intermediate

Reviewed: Jan. 12, 2011

This was wonderful! I just purchased a Le Creuset oval dutch oven and I used this recipe to break it in. I basically prepared as directed but I used "sweet ancho chili relish" instead of chutney and craisins instead of raisins. I also added red potatoes and baby carrots the last hour of cooking. Delicious!

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2 users found this review helpful

Reviewer:

gyge

Reviewed: Jan. 7, 2011

This pot roast was delicious! It was a flavorful, comforting meal for a chilly evening. My husband ate his with rice and I enjoyed mine with garlic mashed potatoes. I made a couple of modifications--I didn't have chutney on hand, nor the raisins, so I improvised and chopped up a large gala apple and added that to the mixture. I used minced garlic instead of garlic powder (about 2 tablespoons). I also added about 2 tablespoons of paprika. I added extra onions for flavor (I put in about one and a half large onions). Instead of using a dutch oven, I used my crockpot. I added 32 oz of beef broth and let it "crock" on high for 6 hours. The beef was fabulous that evening, and even better the next day when we cooked it again for another hour and-a-half on the stove in a large saucepan.

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3 users found this review helpful

Reviewer:

HERROYALFLYNESS

Cooking Level: Expert

Home Town: Pasadena, California, USA

Reviewed: Jan. 2, 2011

Made this without the raisins, and per another reader' suggestion, used hot mango chutney. It was really good.

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66 users found this review helpful

Reviewer:

Rhonda

Reviewed: Dec. 27, 2010

Fantastic....the whole family loved it!

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2 users found this review helpful

Reviewer:

Carrie

Reviewed: Dec. 16, 2010

After years of attempting to make the perfect pot roast, this one takes the cake! It is the perfect blend of comfort food and curry. I used apricot preserves instead of chutney, and tiit still turned out great.

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6 users found this review helpful

Reviewer:

mandygirl

Cooking Level: Intermediate

Home Town: Carrollton, Texas, USA

Living In: Grovetown, Georgia, USA

Reviewed: Nov. 30, 2010

This is an excellent recipe. No changes made to this at all except the second time I added a little more beef stock because I was using a lot of vegetables & used peach/mango chutney instead of regular. Thank you for submitting.

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17 users found this review helpful