Reviewed: Nov. 1, 2009

Yum! I've made this twice and both times it has turnhed out great....I didn't have a fresh tomato, so I just opened a canned of fire-roasted diced...I used more spices than the recipe calls for, and also put in some diced onion and fresh mushrooms...I did it on high for 5-1/2 hours, and it probably could have cooked less....I also took the roast out before serving and thickened the liquid into a nice gravy...served over egg noodles...Highly recommend!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lisa Z Miner

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2009

This was decent. The beef was kind of dry after cooking for about 10 hours, but the flavor was decent. Not my favorite pot roast recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DaniellePaoli

Cooking Level: Beginning

Home Town: Winter Haven, Florida, USA

Living In: Belvidere, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 5, 2009

I followed the last review and substituted diced tomatoes (drained) for the fresh tomato. I also used beef stock instead of water. It was a nice change. will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pstlnut

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 7, 2009

This was pretty good. I used a can of diced fire roasted tomatoes, drained, instead of the fresh tomato and used beef stock instead of water. I thickened the sauce at the end to a thin gravy consistency.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Corpman

Cooking Level: Intermediate

Living In: Roseville, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2009

I made this with a bag of frozen stew veggies - chunks of potatoes, carrots, celery, and onions. I used red wine vinegar. After 10 hours on low the roast was falling apart tender. It was very flavorful. I would definitely make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2009

We loved this! The meat was fork tender, and the sauce was flavorful. I will be making this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Nancy in Texas

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2009

This was a good recipe and cooking 10 hours on LOW was plenty, I used chuck and it cut with a fork like butter. The veggies were really good but the meat seemed to lack a bit of flavor. You definitely need to make a gravy out of the sauce to cover the meat.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Tanya

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2009

We have our kids and grandkids over every week for dinner. I wanted to try something different instead of the same old pot roast - they loved this. It reminded me of a thick veggie-beef soup. Thanks for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lori P

Cooking Level: Intermediate

Home Town: Victor, New York, USA

Living In: Shortsville, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 7, 2009

This came out GREAT! I made a few tweaks, when my potatoes all had eyes growing from them! Did a sliced onion, and opened a jar of button mushrooms....but the sauce was fantastic...it did need salt, but this is definitely a keeper!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MinerGirl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 16, 2008

Great recipe!Very tasty, wasn't that sure about it because of the tomatoe soup but it was good.My roast was a little bigger than what they suggested so I added a little beef broth to the sauce and it ended up perfect, very tender and moist!

Was this review helpful? [ YES ]
14 users found this review helpful