Reviewed: Jan. 31, 2012

I cut the recipe in half for my family and used my food chopper to pulse all the veggies, which saved time. I subbed red bell pepper for the green (it is what I had on hand). Being pressed for time, I cooked it on high for 4 hours and it was falling apart and was very easy to shred. My family devoured it! This is a keeper, thank you! :)

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Reviewer:

cwoods81

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Cooking Level: Expert

Home Town: Fayetteville, Texas, USA

Living In: Columbus, Texas, USA

Reviewed: Jan. 30, 2012

Giving this only three stars because it was just okay. I made the recipe exactly as written. The beef was very tender but the flavor was missing something. Also the liquid never did absorb completely into the meat. I drained enough liquid off the meat to thicken it up.

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Reviewer:

Dawn

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

Living In: Janesville, Wisconsin, USA

Reviewed: May 11, 2008

I really liked this. It was so good and tender. We cooked it overnight- about 13 hours. I liked the celery in it. Added a touch of dijon mustard and part of a diced orange pepper.

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