This was OK. I had cooked chuck roasts in my crock pot/slow cooker before, but I was looking for something "different" when I attempted this recipe. And I don't feel I really got it. The meat was tender (not surpising to me, and as other reviewers suggested it would be) and quite flavorful. But the vegetables I added (fresh carrots and potatoes after 5 hours, 3 whole stalks celery after 6 hours, and a small can of peas 45 minutes before "done") ALL either shriveled up until no one would have even known they were there (carrots and celery), got both tremendously mushy and/or and unappealingly grainy (potatoes), or simply LOOKED absolutely and totally unappetizing (peas). What hurt the most, though (specifically because I came to this site in search of an "Au Jus" recipe), was that the juice/sauce -- even when warm -- had GOBS and GLOBS of fat so totally evident that I chose not to even attempt to "tweak" it. Instead, I prepared a sandwich dressing we like (mayo/ketchup/mustard/worcester/horseradish, cayenne and sour cream), pulled some tomatoes out of my vegetable bin and some rolls out of my freezer and made sandwiches. And we had a GREAT meal. Except that it wasn't anything CLOSE to the meal I THOUGHT I was going to prepare.
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This was OK. I had cooked chuck roasts in my crock pot/slow cooker before, but I was looking...