Roast Beef with Gravy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very Good,did lower the heat little as my roast was only 3pds.Very easy and will make again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

sounded like a great recipe. tried it in my pressure cooker....i'll never do it again. vinegar was overpowering and strong. but I will try it in my oven next time

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Im a cook. And this was fabulous. I questioned the high heat and thought it had to be wrong. But I followed it anyway. I have a convection oven so I did a 5 lb. roast at 425 degrees for 3 hours and 45 minutes. The only thing I did different was added mushrooms to the recipe. Love a pot roast I can think about at noon and have it for dinner! Never going back to the crockpot recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think the vinegar ruined this for me. I will not make again. Was chewy and not flavorful. Gravy also tasted of vinegar

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe! Meat was full of flavor and very tender. Cooking for years and this is my new favorite for chuck roast. Easy, easy easy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This roast beef was very good. I bought 2 small chuck roast and tied them together. The salt and pepper with the cider vinegar was enough seasoning. I personally will use a little less vinegar next time us northeners don't usually use vinegar to tenderize we use veggies, like celery and carrots. It was a different taste but good. Also I baked at 375 for 4 hours opened foil and let it set in the oven until I was ready to make the gravy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Your ROAST BEEF recipe was pretty inspiring, so simple yet so tasty. I'm really sorry that I missed the telecast last week for this episode. Wish it be possible for FOODTV to run the episode or the part pertaining to the recipe next to the recipe on the web page.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I saw your show today and totally amazed me! I was fascinated on how easy the roast beef can be made, and definitely I'm making it. Thank you so much for sharing your stories!
God Bless!! I love your show

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

While the flavor of the roast was OK, aluminum foil and a harsh acid like cider vinegar should NEVER be used together if it can be avoided -- as acid eats away at the aluminum. Who wants aluminum pan juices? Since my roast was thicker than the pan was deep, I laid a piece of parchment paper over the roast to act as a barrier between acid and foil, and then tightly covered the pan with the foil.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

LOVED IT THE BEST ROAST I EVER HAD TY TRISHA LOVE YOUR SHOW