This was very good, though I left out the bacon and waterchestnuts(didn't have any). I also used fresh minced ginger and a tsp of seasame oil. The finished consistancy was a little wet, but went well on a croissant. Also, it was perfect for serving on a bed of lettuce, as the extra moisture made a nice dressing-like addition, topped off with some chopped tomatoes and a splash of lime juice! Don't worry about using too much fresh ginger, it blends in very well. Excellent!

Reviewed On: Mar. 20, 2011

This is a great dish, The sirloin tip is a cut that tastes great when cooked this way, it needs the 2 1/2 hrs. to tenderize. If you want to make a roast that will be pink in the middle, try a rump or round, and actually roast it w/a meat thermometer. This recipe is almost exactly the same recipe as "Michigan Secret Pot roast" (which I found on the internet:)With the "secret recipe", it uses chuck roast(with no added water) which can still be frozen solid, and cooks it 8-10 hrs at 225-250, or (thawed)4-5hrs at 275-300deg. Both of these recipes; how easy can you get? And for the reviewer that said this was bland, did you add the soup mix? This could not be bland if you followed the recipe.

Reviewed On: Jul. 4, 2009