This roast turned out much better than how I used to cook roasts. The flavor is awesome and the roast super-tender. I agree with other reviewers that the best cut to use for this roast is a tri-tip roast. I have made this recipe with other cuts but, so far, have enjoyed the tri-tip the best. For best flavor, I sear the roast on all sides first before adding to the slow cooker, adding some garlic, rosemary and coating w/flour. The flour thickens the gravy nicely when done for serving over mashed potatoes or rice. The 2nd time I made this I also added about a tablespoon of Worcestershire sauce to the gravy which turned out great. Overall, this one is a keeper and I will make (with the modifications noted) this one over and over.

Reviewed On: Dec. 20, 2011

The family wasn't sure about this recipe but in the end they really liked it. This soup tasted very similar to the broccoli cheese soup that I make and that the family all loves. I made the recipe exactly as written and will definitely be making again. Thanks for a great recipe!

Reviewed On: Nov. 27, 2011

This simple side dish is surprisingly good. I served it together with Carol's Arroz con Pollo (also on this site) and the entire family loved it -- even my wife, who "hates" beans of all types, said that these were good. I drained the beans and then rinsed in a colander before cooking. I also sauteed the onions and garlic for a few minutes with approx 2Tbs of butter before adding the beans. The end result, while having a few more calories from the butter, turned out very tasty and well-paired with the rest of the meal. Have made twice now and has been very well-received both times.

Reviewed On: Nov. 27, 2011