I'm rating this 5 stars for flavor and ease but I have to admit that I used it as a base recipe to make beef stew. I cut a 2.5 lb chuck roast into cubes for stew and seared them in a Dutch oven with about 2 Tbl. olive oil. Then I removed the beef and added about 4 cups of chopped carrots, onion, celery, a couple cloves of garlic and a pound of quartered button mushrooms. I cooked that all in the beef drippings for about 10 minutes and then added the beef back in along with the packaged seasonings and 1 cup of water called for in the recipe and then enough more water to cover. I did sub onion soup mix for the gravy mix because I didn't have the gravy as a couple other reviewers suggested. I also added about 1/2 to 3/4 cups of burgundy wine. I simmered this for about 4 hours over low and then thickened the gravy with about 1/3 cup of flour mixed into 1/2 cup of water. We ate it with mashed potatoes but egg noodles or rice would also be great. I have to say this was the best tasting beef stew I have ever made and the flavor is amazing. The next time I make pot roast I will definitely be using this recipe for it also.
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I'm rating this 5 stars for flavor and ease but I have to admit that I used it as a base...