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5
out of 5
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Ooooh God it was good!!!,
February 27, 2008
Guest
sk25
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"I Loved this recipe, it was so quick and so easy it was like not cooking at all. This was the first time I had ever made Pot Roast so I was crossing my fingers but it all turned out better than I thought it would. I did change a few things. First I was using a 2.75 lbs chuck roast. I have a normal size canner and the 2 small cans of broth were no where near enough so I added about 8 more cups of broth and am going to make a soup with the remainder tonight. I then used a steak seasoning instead of season salt. (to be honest I am such a novice at cooking I didn't know what season salt was) I also added 3 large carrots and 3 white potatoes cut up into small pieces (the potatoes not the carrots) , and cooked the whole thing in under an hour (55 minutes) My daughter ate it up and my goodness it was good. One thing I will say, I like to cook with some fat from the meat for flavor so I left it on, but I really should have taken most of it off the meat as the meat falls apart and you can end up getting a very fatty portion if you aren't careful. Next time I will simply cut off the fat and leave it in the cooker while its cooking (the roast stays in one peace until you start poking at it so taking out the fat shouldn't be a problem after its finished cooking."
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157 of 158 people found this review helpful.
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