I think that this is a fine starter recipe. However...I must agree with several of the other reviewers and offer the following suggestions:
1) Add the potatoes at the end and use very lean cut. you cans skip the potatoes altogether and serve with rice as well. Probably a better strategy if you are planning several reuses as the potatoes will get mushy on reheat. Chuck will do very well just cut all visible fat.
2) This recipe tends to come out too thin. About a half hour before serving, remove most of the liquid, reduce by half and add 1 -2 tblsp of cornstarch (mixed with small amt of water first). Then add this gravy back to the dish.
3) The flavor is a little unbalanced. Consider adding 6 oz of tomato paste to the reducing mixture -- you can add to your taste..
4) To give it a little more depth, you can add very small chunks of carrots to the crockpot near the beginning. Also 3 or 3 roasted poblano peppers add mexican flavor and a very small amount of heat. Spray with oil, blacken under broiler, put in plastic covered bowl for 10 minutes to make it easy to remove skin.
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I think that this is a fine starter recipe. However...I must agree with several of the other...