Chef John is amazing. This recipe was very good. My husband, however, had purchased a bottom roast (ugh) -- not a chuck roast -- (cue: ridiculous argument about receipes and meat) -- so, anyway. . . I wasn't sure how it would turn out, but, it came out better than I thought. I did cook it on slow, though. Once you get all the ingredients in the slow cooker, the gravy smell [while cooking] is literally intoxicating. Plus, I love this recipe because it doesn't use any dry soup mix, and the mushrooms, really, the mushrooms, add such a savory taste. I would even add more mushrooms next time. Absolutely delicious. Also, I used dried thyme and dried rosemary, I eyeballed those to about 1 - 1.5 teas each, respectively. And, I thought my prep time was more than 20 minutes, but again, I had to sear all sides of the bottom roast. I will say, do yourself a favor and get a fresh loaf of french crusty bread b/c believe me, you will want to soak up as much of this gravy as possible.
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Chef John is amazing. This recipe was very good. My husband, however, had purchased a bottom...