Very good - couldn't be bothered to puree it so left it chunky. Superb result - the onion caramelised and singed around the edges adding to the bodacious yummy taste. Thanks Steve! Definitely make again and again. Even considering making a load, letting it go cold and using it as a salsa.

Reviewed On: Aug. 4, 2008

This is an OK recipe - one for the occasions when you want to do something different with minced beef. I agree the flavour was a bit bland, I think it needed garlic. I served it with garlic bread which was the additional flavour and helped mop up the cheesy sauce. Will definitely make again. A good freezer standby.

Reviewed On: Jun. 19, 2008

Thank you Brenda! As you can see I am from the UK and pot roasting is not something we do but having read the review I just had to make this dish and it didn't disappoint although I thought the sauce was a little thin that was rectified by taking the roast out of the slow cooker and turned up to high for the last 90 minutes and I threw in some button chestnut mushrooms as well. It was fantastic, melt in the mouth and juicy. I served it with cauliflower cheese, steamed carrots and roasted potatoes. My husband was a little reticent to try it when I told him but now wants it as a regular Sunday lunch. PS: I used what we call a Brisket of Beef.

Reviewed On: Mar. 27, 2006