Reviewed: Jan. 3, 2010

I made this today using a slow cooker and it was wonderful! I browned the beef first and then followed the recipe except that I added half of a fairly large onion. I deglazed the pan which got the sauce ingredients warm to go into the slow cooker and preserved all the wonderful caramelized beef flavor. Cooked it on low for six hours and served with mashed potatoes and cooked carrots. I didn't thicken the broth but you could if you wanted to. It was a really good dinner and I am looking forward to the leftovers tomorrow! Thanks for a great recipe!

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11 users found this review helpful

Reviewer:

janet7th

Cooking Level: Expert

Living In: Scotia, New York, USA

Reviewed: Jan. 8, 2010

Too flavorful, moist and tender to be so easy to prepare! And the sauce is incredible. I'm saving some for burgers on the grill. Thank you!

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7 users found this review helpful

Reviewer:

Valetta

Reviewed: Mar. 8, 2010

Wonderful! I've been trying to find a pot roast recipe that both my husband and I love and this is it! Not too sweet, not too acidic. I followed the recipe exactly.

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5 users found this review helpful

Reviewer:

Cooking

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Reviewed: Nov. 1, 2010

I also threw in some leftover seafood cocktail sauce to use it up since it's basically tomato sauce and horseradish.

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4 users found this review helpful

Reviewer:

Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Dec. 26, 2011

I love this. It is sooooo tasty!

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2 users found this review helpful

Reviewer:

N. Twedell

Cooking Level: Expert

Reviewed: Oct. 17, 2010

I essentially followed janet7th's same method of sear and deglaze. Before adding the sauce to the slow cooker it tasted a bit too 'bottled cocktail saucy', but 5 hours on low allowed the vinegar and horseradish to mellow out and work their mojo on the beef, which was oh-so-tender. I chose to leave the sauce thin, but it could have been easily thickened by simply reducing or whisking in a slurry. Because this recipe is soo easy and delicious, I'll most likely make again, but with the additions of onion (either sliced white or chopped green) and more horseradish toward the end of cooking time (more zing) and maybe even whole berry cranberries (just for interest). Super recipe, Ethical Cook, especially for the upcoming holidays.

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4 users found this review helpful

Reviewer:

Nicolette

Reviewed: Jan. 26, 2012

My daughter loved the gravy. I thought it was good but unbalanced. Maybe a pinch of salt on the meat before browning may help.

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1 user found this review helpful

Reviewer:

julie.patten

Reviewed: Feb. 27, 2012

This is a good, easy recipe. I used a can of whole berry cranberry sauce, and would have liked more horseradish for the kick it could give, because I almost couldn't taste it. I'm not sure that I would call this a "go-to" recipe for my next roast, but it was tasty.

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1 user found this review helpful

Reviewer:

jrbaker

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

Reviewed: Jan. 6, 2010

Flavor okay but couldn't really taste the cranberry. Alright but nothing special. Maybe adding an onion would help?

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3 users found this review helpful

Reviewer:

KIMAR

Reviewed: Feb. 29, 2012

I had high hopes for this recipe as we love cranberry sauce. I really couldn't taste the cranberry - there was way to much tomato sauce to allow the cranberry and horseradish flavors to shine. There was a ton of sauce / gravy which I ended up tossing out. It needs onion for sure, maybe even dry onion soup mix.

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2 users found this review helpful