Believe my minor changes/additions brought this recipe to a 5.5 - you must try it! Used the full 12oz bottle of Coke, replaced onion with red onion, used less salt (1/4 tsp), replaced garlic salt with 2 lg. garlic cloves, finely minced, used Italian stewed tomatoes, added 3 TB tomato paste to cut sweet of pkgd spaghetti sauce, 1/4 c. Swanson's beef broth, and one 1" x 1" bay leaf. Tied kitchen-twine around outside edge of a 3-lb. chuck roast before browning in a 5-qt. Dutch oven. Added all ingredients to the pot, brought to a boil then, covered and cooked in oven at 325 for 2-1/4 hrs (45 mins/lb). The gravy didn't require any thickening. Served with linguine and oven-roasted broccoli with sliced garlic and chili-oil. I very much like this pot roast and every dinner guest requested the recipe so, I send many thanks to the contributor!!

Reviewed On: Feb. 10, 2010

As other reviewers did, I added more Parm (equal to bread crumbs) and baked at 425 for 28 mins. in toaster oven. I used a mix of Red Bliss and Yukon Gold, which I didn't peel, cut into 6 wedges each. I'm quite sure these could be partially cooked in the microwave and then put into a 450 oven for 10 - 12 mins. to finish cooking and 'crisp' the outside. The thought of serving them soggy from the microwave is most unappetizing.

Reviewed On: Apr. 16, 2009

My cookery school instryctions are: Melt 1 TBsp. butter in 9" skillet over medium heat. Cut 1 TBsp. butter into small bits. Whisk, until well-combined, 4 eggs, 1/4 tsp. salt and 2 TBsp. milk or light cream. Pour eggs into pan and fold in remaining TBsp. butter pieces. Use large metal spoon to stir and pull eggs from outside edges of pan through the centre. * Until looking up a recipe, I had no idea of the variation in recipes and different cooking methods for what most of us would define as Simple Scrambled Eggs(?) ... they're, apparently, not as simple as I thought!

Reviewed On: Sep. 20, 2008