I thought the flavor of this was pretty good. The gravy was very good. It didn't turn out perfect but it's worth trying again. I would prefer that the coating on the steaks were a little crunchier, so, next time I make it, I think I'll use panko crumbs.

Reviewed On: Nov. 11, 2009

I liked this. I added a little onion powder and a little worcestershire sauce. Served it on toasted english muffins. Very good. Thanks.

Reviewed On: Nov. 11, 2009

Terrific. I used a 4 1/2 # bottom round. I seasoned it with cracked pepper, a little salt, and alot of garlic powder, I put the roast on a rack in the slow cooker. I forgot to put in the beer, but, with the two cans of soup, there was plenty of broth. I left the fat on top and cut it off before I sliced the roast. One hour per pound on low left if a little pink in the center, which was just what I wanted. The trick to this is letting it cool before slicing it across the grain with a very sharp knife. I made this to use later, so, I put the broth through a strainer and put it in the fridge. Skim off some of the broth before reheating. This was a good recipe. I'll be making it again. Thanks

Reviewed On: Apr. 10, 2009