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Reviewed: Mar. 23, 2008

This review is for mainly the method. I'd never braised a roast on the stove top before so I was very happy when my boneless shoulder roast came out very tender. We don't like our veggies too mushy so I didn't cook them with the roast. I just followed the recipe for the spices. Smelled great while cooking and the roast was tender.

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Reviewer:

TRICIAJONES


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Reviewed: Jan. 7, 2008

I followed the suggestion to substitute beef broth, and the recipe was very good. My roast was almost 4 pounds, but for some reason it cooked in less than 2 hours. Use a meat thermometer to check if the roast has reached the desired temperature, so you don't overcook it.

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Goddess522


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Reviewed: Nov. 12, 2007

I used beef stock instead of just water to give it more flavor. This is a really great classic roast beef dinner. I did leave out the turnips though, noone in my house will eat them. But with the carrots and potatoes it was still great. This is defenitly a new favorite!

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Reviewer:

tanyaj122

	Cooking Level: Intermediate Home Town: Florence, Colorado, USA Living In: Spring Hill, Florida, USA
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Stove Top Pot Roast

Reviewer:

TRICIAJONES

Reviewer:

Goddess522

Reviewer:

tanyaj122