Daube a la Provencale

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Several comments, first some complained about poor flavor, I use Beujolais wine, it is rather light and fruity so you do not have a heavy wine taste in the finished dish. It is extremely important to brown the meat (not crowding it in the pot over medium-low heat quite a long time. This develops the special flavor, do use beef broth instead of water. Last, it is very important to bring the left-over marinade to a BOIL and cook several minutes. The idea of putting left-over marinade that has been used for marinating raw beef into the macaroni without re-heating it is VERY dangerous. Beverly Nickerson, Home Economist.

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I found this recipe to be just so-so. It wasn't bad. It just wasn't great. My family enjoyed Melissa's Pot Roast Carbonnade much better.

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This was outstanding!!!! OMG, sooooo good!!! I am telling everyone to make this. I followed the recipe except I used a crock pot for 6hrs and I added 1cup beef stock. Thank you Melissa!!!

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I'm an amateur in the kitchen. This is my first review of anything food. But, i stumbled into this show and the episode where Ms. d'Arabian does this recipe. And it must have been Karma because sure enough at the local market there was a chuck roast for $1.29 a pound.
After reading negative reviews that completely contrasted the overwhelming amount of great ones I just assumed people weren't following the recipe.
Then the real problem, "Honey, do we have a dutch oven?” to which she replied, "No." hmmm. She then said, "Try the Crock Pot."
6 hours in the crock pot on high. Awesome. Seriously unbelievably good. I'd pay $40 for that entree in the local French restaurant. Ms. d'Arabian is a genius. I did the Macaronade too. It was the perfect complement to the meat and sauce. I doubled the cheese, but i used half mozzarella and half parmesan.
Maybe the key to my success was this: "Do we have a cheap red wine?” No, she replied, "Life is too short for cheap red wine." :

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I agree with Wendy from Idaho. This was a lot of work and while the meat was tender, the rest was quite flavorless. There was WAY too much onion - I'd put in just half an onion instead of 2 and probably add more carrots and maybe some other veggies? But to be honest, I won't be making this again.

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I love and make many of Melissa's recipes, but I won't be making this again. Both my husband and I thought it was just okay. Like the other reviewer stated, it didn't have much flavor at all. The meat was very tender, but blah.

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Ug. I don't know what I did, but this was terrible. All we could taste was the wine. Couldn't taste the garlic, rosemary or thyme, all strong flavors. We did not like this...Sorry! We really hoped it would be better. Sure made the house smell good!

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I liked this, but can't say that I was dazzled by it. It seemed like a lot of work for what it actually was. The cut of meat was on the fatty side, which I don't like, but that might just be a matter of preference. I also think I had really high expectations after seeing the 5 star ratings, so I was slightly disappointed with this. I read the other reviews on the macaroni and added more than twice as much swiss cheese and ended up really liking it- I do love swiss cheese though. Overall it was good but I'm not in a rush to make it again.

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This Daube was to die for! My husband is still talking about it. The macronade was a great accompaniment. I did marinate it for longer than instructed and the meat was so tender. Melissa...you are two for two now. I am making this for company next time. It is sure to be a hit.

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Was this a 10 dollar dinner? WHO CARES! It was AMAZING! I followed exactly except that I didn't have any fresh thyme, so I used about 2 tsp. dried thyme.
I also served over mashed potatoes. SO GOOD!