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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Not a bad recipe... easy and a pretty good flavor, but it was missing something. I would...