Reviewed: Jan. 25, 2012

One of the other reviews mentioned not leaving it in passed a few hours (on high). I put it in partially frozen on low for 8 hours and it was dry, but there was still plenty of gravy. Next time I will not cook it for that long.

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Reviewer:

kroeder

Reviewed: Jan. 21, 2012

It was an easy although average tasting dish. I wasn’t crazy about it but that may be because of the cut of meat I used. I had added carrots and they tasted very good.

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Reviewer:

Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Nov. 3, 2011

This was delicious! My hubby told me that it's the best roast he's ever had! The house smelled divine and the meat melted in our mouths. Thanks for sharing the recipe! I highly recommend this recipe...we'll be cooking it again in the near future.

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Reviewer:

Workin'Mom

Reviewed: Sep. 10, 2011

One of the best recipes I've gotten off of this site. Even my hubby, who is not a beef fan, loved this. Made exactly as directed in the oven, didn't need to double the gravy amount, plenty of delicious gravy. Thanks for sharing!

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Reviewer:

gloriam3

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Crescent City, California, USA

Reviewed: Jun. 7, 2011

Very good. We made into shredded beef for sandwiches.

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Reviewer:

evetsangel

Cooking Level: Beginning

Reviewed: Apr. 14, 2011

Great for cooking a roast.

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Reviewer:

Nicole

Cooking Level: Intermediate

Home Town: Mountainburg, Arkansas, USA

Living In: Pine Bluff, Arkansas, USA

Reviewed: Mar. 28, 2011

LOVED IT!!!! Very simple to make!! I doubled ingredients as well and added carrots & potatos. Made it for my boyfriend..and he loved it! It was eaten up quickly!! Def. will make again and again and again.... ; )

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Reviewer:

sinfulburns

Reviewed: Feb. 21, 2011

I have, in the past, included chicken and beef liver in this recipe. The apple juice overpowers the liver flavor enough that it just tastes like a different texture of beef.

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