I have to give this recipe 5 stars even though I changed it only to add liquid (beef stock and wine) and a bit of Herbes de Provence to the pot before covering and placing in the oven for several hours. The resulting gravy was so flavorful it needed nothing other than thickening. The meat was incredibly tender and juicy just falling apart when we were ready to enjoy it. It's the first pot roast I've ever made and won't change a thing when making it again.......and again.......and again. I love making Boeuf Bourguignon and consider it a complete labor of love due to the complexity of it. This pot roast was so easy and delicious it provides a wonderful alternative to spending 4 hours making Julia's famous recipe! Thanks so much for posting this! Aunt Tilly

Reviewed On: Apr. 29, 2012

I've been making this special side dish for nearly 30 years. I've never put MSG in it. I do however, use butter & corn starch to thicken instead of flour. I generally make 5 lbs or so for Christmas and about 3 lbs at Thanksgiving. Never a problem having leftovers!! Still lucky enough to have a Guilliver's nearby too! Aunt Tilly

Reviewed On: Jan. 1, 2012

I've brined my turkey for more than 10 years now. There a guaranty that your turkey will be moist & juicy when brining. I add much more flavor to my brine however and it makes a huge difference. I also add some unsalted butter (you should ALWAYS use unsalted butter with any meat you have brined!!) into the cavity along with the veggies. Also fill the neck cavity with same. I've never started out the bird breast side down, either. Really no need with a brined bird. Plus, you risk having it fall apart like a reviewer said, when turning it over and it certainly will not look as picture perfect as when roasted breast side up the whole time. Trust me, a brined turkey will be wonderfully moist. If you use any sugar in your brine or apple juice (as I do) keep the turkey covered the entire roasting time so that the skin does not brown too quickly! I also have several comments in the Brining Article that offer some great tips & suggestions. Happy Turkey!! Aunt Tilly

Reviewed On: Nov. 11, 2011