Reviewer:

Reviewed: Feb. 27, 2013

good and simple. added two medium butter potatoes as well. will probably put my own spin on it next time but its an excellent base recipe.

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mcol0314

Reviewed: Feb. 26, 2013

Just didn't grab me. The flavor combination tasted as weird as it sounds. I think I'm looking for something a little more steakhouse flavored. I'll keep looking..............

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CookinGal

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

Reviewed: Feb. 26, 2013

I thought it would be salty but instead it was flavorful, tender, and delicious. I also love how easy it is.

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Amy

Reviewed: Feb. 22, 2013

My favorite pot roast recipe! Found this recipe last fall and have made it lots of times since. I even made it has our Christmas Day Dinner this past year with the kids and in-laws over as something different then all the ham and turkey we've been having for the holidays during that time frame from Thanksgiving and Christmas. If you make following directions this is soooo good if you like a bit of punch of flavor. The awesome thing with this recipe is if you don't prefer the taste as tangy then just add more water when you make it. I add more water because I Love the gravy and like extra for the next day with left overs over noodles. I do add beef bouillon cubes though so its just not plain old water. Say 3 cubes to 2 cups water.

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blackvelvet49

Reviewed: Feb. 21, 2013

This is by far the best roast I have ever made. Everyone fought over every last piece of beef, potatoes and carrots. Yes, the ingredients sound a little weird together but...Wow!. I can't believe how incredibly easy it was, too. The only thing I did differently was to omit the flour. I try to cut flour wherever I can because it's really not good for you. In this case, it wasn't even necessary. Oh, and I cooked it on a higher temp for only less than 5 hours because I started later than I had planned. Major YUM! Will be making this again. (It was already requested for next week.) Thank you, thank you to keylimeone for posting this yumminess. (Have I mentioned how yummy this was?)

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Mason&MitchellsMom

Cooking Level: Intermediate

Living In: Bel Air, Maryland, USA

Reviewed: Feb. 19, 2013

This was okay. Be sure to use high quality meat or it will come out fatty.

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kirsty

Reviewed: Feb. 18, 2013

Wow. This was really tangy. I was so curious what this would taste like because I would never have thought to combine those 3 mixes. Well, the end result was a very tangy sauce that is difficult to describe. The closest thing I can compare it to is something like a pepper steak gravy (though there is no pepper added to this). I followed this recipe exactly except that I only used a 1 1/2 pound roast. But I still made the full amount of gravy/sauce this recipe calls for. And I'm glad I did because there was barely enough gravy for the 1 1/2 lb. roast. I'm not sure I'll make this again, though. Will probably try a different recipe. And I definitely wouldn't ever make this for company because I could see how the taste might be too strong for some.

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Carrie

Reviewed: Feb. 18, 2013

My whole family loved it! My husband told me it was the best I ever made.

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Jennifer

Cooking Level: Intermediate

Reviewed: Feb. 13, 2013

This was fantastic. I used as big a roast as I could fit in my crock pot since it was being made for a pot luck. Didn't have any carrots, but used one large parsnip and 3 potatoes cubed and one head of celery. That roast was very tender and the flavor was amazing.

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