Laurie C Recipe Reviews (Pg. 2) - (1591719)

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Laurie C



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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Mar. 21, 2006
WOW! This is the best thing I've ever made in the crock pot! I almost always make a recipe exactly as it states the first time, and then make my modifications. After reading a couple of reviews that complained about it being bland, I decided that I was going to put slivers of garlic in the roast before cooking it. I LOVE garlic, and ended up using half a head (yeah, that's not a typo) throughout the roast. If you've never done it before, all you do is stab the roast and shove a clove or half a clove in the slit. This way the flavor permeates the meat. Anyway, I used LOW SODIUM soy sauce and everything else as stated. It was done and super tender after the four hours, but I cooked it on low for about another half hour then kept it on warm until my husband came home. I decided to add a little corn starch to thicken the juices, and man, was this roast incredible! I could cut the meat with my fork! Everyone should absolutely try this once!
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1058 users found this review helpful

Slow Cooker London Broil

Reviewed: Mar. 18, 2006
FANTASTICALLY EASY! Seriously this is the ONLY recipe that truly takes 5 minutes of prep time. I mean, how long does it take to open up a couple cans of soup and a soup packet? Anyway, I've made this several times using a top sirloin roast and it always comes out tender and falling apart. I cook it on low for 10 hours and I flip the roast over once during cooking. This helps get that dry soup mix into the gravy, others suggest mixing it into the soup first. After making it the first time exactly as the recipe states, I double the canned soup-but not the dry-so there will be extra gravy. I made this for my sister and brother in law and they couldn't believe it was a top sirloin roast (which tends to be a little tough). They loved it. It not only tastes delicious but it is the quickest dinner you will ever make! Love it!
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197 users found this review helpful

Red Wine Flavored Beef

Reviewed: Mar. 18, 2006
Just OK in my book. I made it with one cup of Sangiovese wine and used one cup beef broth instead of the water based on other reviews. I also put fresh ground black pepper, garlic powder, and fresh chopped rosemary on both sides of the roast per other's reviews. I used the whole packet of dry soup mix, I like lots of flavor, and cooked it on low for about 6 hours. I did seem done at about 5, but my husband wasn't home yet and I figured it would just get softer as time went on. At the 5 hour mark I tasted it and it seemed BLAND. I couldn't believe it. It tasted like it needed some depth. I dug out a jar of beef demi glace, added a few spoonfuls, grabbed my jar of dehydrated slivered garlic and threw some in and dumped in a jar of sliced mushrooms. It really needed a lot of doctoring up in my opinion. The demi glace (from Williams Sonoma) really is what made it MUCH better. It did fall apart nicely, I used top sirloin roast, but even though it seems obvious based on the ingredients, you end up with 2 cups of liquid in the pot. If you want gravy you're going to have to thicken it. I personally want my crock pot recipes to require as little effort as possible so putting the liquid in a pan and thickening it seemed like too much at that point. Maybe you should put the liquid in first with a little thickener and THEN add the meat. Anyway, I served it over egg noodles and it was good but I clearly had to deviate from the original recipe, thus the three stars.
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15 users found this review helpful

Garlic Stuffed Roast

Reviewed: Sep. 30, 2004
This was full of flavor and VERY EASY to make. However, we found it to be too salty. In the future I think I would add beef broth (I would pick low sodium) like another reviewer did, in order to cut down the concentration of the dry soup mix. Or, you can cut back on the amount of dry soup mix you put in. Either way, I certainly will be making this again! I just need to tweak it a little to my taste.
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12 users found this review helpful

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