Reviewed: Oct. 19, 2011

I make this dish but a little different. I use lipton onion soup mix instead of the brown gravy mix and use red wine instead of water! It's soo easy and amazing!!

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1 user found this review helpful

Reviewer:

Shelby

Cooking Level: Expert

Home Town: Wilmington, Delaware, USA

Living In: Newark, Delaware, USA

Reviewed: Oct. 8, 2011

If I could rate this a ten star I would. I added an onion, about 4 cut carrots and a 1/2 cup of white wine. I have been married 19 years and this is the best roast I have ever made. Makes a great gravy too it is a keeper.

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5 users found this review helpful

Reviewer:

soupy

Cooking Level: Intermediate

Reviewed: Sep. 23, 2011

I also add a few chopped carrots, 2 medium chopped onions and a 3-4 med. red potatoes. Great recipe!

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2 users found this review helpful

Reviewer:

ReikoBleyu

Reviewed: Sep. 16, 2011

I made this following recipe exactly and thought it smelled so bad that I wouldn't even eat it. My son tasted it and said it was "ok" but I definitely won't be trying this one again!

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6 users found this review helpful

Reviewer:

Themrs

Reviewed: Sep. 11, 2011

A bit too salty for my taste. My husband loves it though. It's so easy and definitely a keeper. I've used stew meat and that was very good.

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Reviewer:

RAYSHELLY

Reviewed: Sep. 11, 2011

This is probably the best roast I have made in a long, long time. I used a 4 lb. boneless chuck in the slow cooker on high for 4 hrs, and then turned it to low for about another hour. There is so much broth I can't believe it. I used a can of beef broth in place of water but I would say I must have eight cups of gravy. I will freeze the leftoever gravy for later. My husband asked where I bought the roast, it had so much flavor. Will definitely be making this again. I did add an onion but I don't think it would have made any difference. Yummo!!!

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3 users found this review helpful

Reviewer:

GOLDENS

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Sep. 2, 2011

This was VERY well received in my home (and it smelled like A MILLION BUCKS)! I prepared this EXACTLY as described, and it was so tender, full of flavor, and was used for days after in sandwiches, over rice, with egg noodles. I made this roast last weekend, and I'm making it again this weekend at the behest of my family! This time, I am serving the roast with baked sweet potatoes and cinnamon-brown sugar-butter and pancetta roasted Brussels sprouts. Perhaps the perfect meal! Thanks, Kerstin, for this recipe!

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7 users found this review helpful

Reviewer:

tmoue107

Reviewed: Aug. 22, 2011

This was good ... not as good as my favorite, but still really good.

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Reviewer:

Carrie

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: Sumter, South Carolina, USA

Reviewed: Aug. 18, 2011

Great, simple recipe. Made just as directed, but added a bag of baby carrots to top of roast. Thickened gravy with cornstarch, served with mashed potatoes. Will definitely make again.

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Reviewer:

SHARI0124

Reviewed: Jul. 23, 2011

Excellent! I didn't have gravy mix. I heated the water and added a beef bouillon cube to it. I put onions, carrots and red pepper at the bottom of the crock pot first. It made a nice gravy. Served it with brown rice. Yummy

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1 user found this review helpful