I followed the instructions the first time I made this. The end result was okay, but not spectacular. The second time, I made some modifications. Brown the roast as indicated, then saute your veggies, including the onion, scraping the brown bits off of the bottom of the pan. When the onions are almost done, add the butter (and you don't need a full 1/4 cup, maybe 2 Tbsp), and add 2 cloves of minced garlic. Saute until fragrant but not brown, a couple of minutes max. Add 2 Tbsp of Italian seasoning to the veggies and stir. It sounds like a lot, but it gives great flavor. Add your roast back in, then pour in 4 C. beef broth and 1/2 C. red wine. I like to make sure my roast is submerged in the liquid, so that it can soak up all the flavor. Optional is to add a couple of potatoes cut into a large dice right before you put the roast back into the pan. Bake as instructed. Will your roast be medium to medium-rare? Probably not, but it will taste good and be fall apart tender. :)
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I followed the instructions the first time I made this. The end result was okay, but not...