The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: May 27, 2012
Made this up last week and it tasted delicious!! If you add the extra ingredients from www.MomsFreeGroceries.net it will give it ALOT of extra flavor and make it taste better!! Def have to add this to my weekly cook book
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: May 4, 2012
I made this on high for just under 5 hours. It was amazing! Instead of making the juices thicker I just took all the veg out and made gravy. Awesome, awesome recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 27, 2012
This was very good! And so easy to make! The only thing my family felt was missing was just a little bit of salt.
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Cooking Level: Expert

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 10, 2012
Not a bad recipe... easy and a pretty good flavor, but it was missing something. I would consider making again once I figure out what needs to be changed. I used two bags of Meijer frozen stew veggies, the can of soup, a can of fire roasted diced tomatoes instead of fresh, and the garlic and spices. I didn't have any vinegar, so I used juice from half a lemon to act as a meat tenderizer instead. (Put the roast in a bowl and put the juice on it, and let it sit while I prepared the rest) For the meat, I used about 4lbs of angus chuck eye roast, because the meat counter associate recommended it over the others listed on the recipe. I cooked for 4 hours on high, without removing the cover at all. The meat turned out perfect -- when I pushed on it with a wooden spoon it just broke in half because it was so tender. It absorbed a little bit of the flavor of the ingredients, which was nice. Since the veggies were so tender and breaking apart as well, I just broke apart the entire roast, mixed it in and made it like a stew. Overall the flavor was only ok. It seems like a good jumping off point, but I think I would like it better if the tomato flavor was more robust, like in spaghetti sauce. In this recipe, the tomato is more like a base and not so much a primary component of the flavor. Maybe adding another can of tomatoes would have done the trick.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 28, 2012
This was just... "meh" for me. The meat and vegetables cooked nicely, but it didn't seem to have much of any flavor. I have to add, I'm not much of a pot-roast fan to begin with, but still...this recipe didn't wow me at all.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 23, 2012
This was a wonderful pot roast! The tomato sauce added a great depth of flavor. Will definitely make this again.
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Cooking Level: Expert

Home Town: Greenwood, Indiana, USA
Living In: Del Rio, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 15, 2012
The meat was cooked perfectly (very tender) but there was absolutely no flavor to this dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 8, 2012
great - just cut the potatoes & carrots smaller, they where under cooked
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 3, 2012
I made this just as is and my only complaint is that it was bland. Next time I'll add more seasoning to it for flavor. Other than that it was great.
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Home Town: Asherton, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.1 star rating.
Reviewed: Jan. 27, 2012
Bland! I even rubbed seasoning on the roast before I cooked it and it still turned out bland.
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