7 Reviews | Be the first to review!
Reviews
Lenice on 6.16.2010
I reviewed this last year before Tasty Kitchen made their review changes. I will again give this 5 mitts. It is delicious!
cerysl on 6.22.2010
This was great! I cooked mine on high for about 5 hours then turned it to low for the last hour (worked fine for the roast I had). I also substituted a heaping tablespoon of flour for the tapioca since we had none. I just coated the veggies in it when I had them chopped and before I added any of the tomato stuff to them.
The house smelled great. Made it with the egg noodles. Husband loved it, had leftovers for 3 days, and he NEVER eats leftovers!
spressner on 3.9.2011
i didn’t use the tapioca either. just threw some flour in. the house smelled wonderful when i got home from work. the roast was so tender and was such a good, hearty dish.
i didn’t have any problems with the meat burning as some of the reviews mentioned, i had my setting on low for 10 hours.
delicious!
foxfire on 8.27.2011
This recipe was really good, but IMO nothing spectacular. Great stick-to-your-ribs crockpot meal!
wens965 on 9.5.2011
This pot roast was delicious and very easy to make. I made it exactly how the recipe said and it turned out perfect! Thank you for sharing!
prairieprincess on 9.29.2011
My husband and I thought this was fantastic but the children were not such fans. I love the Italian twist on pot roast, brilliant! I’ll be making this again whether the kids like it or not! 
dianals on 2.9.2012
I have made this twice, once for just us..once for friends, yesterday, for dinner, I doubled it..FANTASTIC..We love this. I do take the meat out, about an hour before dinner, and cut off the fat, and cut into pieces, or have shredded it as well, it is that fork tender. Mushrooms and peas are a great addition at this point, just throw back into the crock and keep on warm!
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Comments
jnahrstadt on 8.27.2009
you stated that any size crock pot would be fine on this recipe, so i think i must’ve had the setting too high. left the house at 10 this morning with my setting on 4 (of 5) for the HIGH setting, and returned at 4 to find the bottom burned and the sauce devoid of all liquid and caked onto the meat. most of it is salvageable, so we will be eating it for dinner, but there will be no lovely sauce and i’ll be subbing mashed taters for noodles.
could there be some missing extra liquid that was left out of the recipe? thanks…i’ll try it again.
jnahrstadt on 9.3.2009
tried this a second time by adding a second 14 oz. can of tomatoes. didn’t burn, but was a bit too tomatoey for everyone else in the family but me. meat was tender though. this just isn’t our style.
mamaneena on 9.21.2009
have this in the slow cooker right now – can’t wait to try it!!!
Lenice on 9.22.2009
This was so easy and delicious. My husband loved it! Mine turned out great, put it on at 10:00 on high for about and hour then turned it to low and it was perfect by 6:00. Used the standard size crockpot. Thanks for sharing a great recipe!
camlu on 10.10.2009
We tried this earlier in the week and it is really good. It was a tad greasy, so next time I think I’ll make sure I trim any fat that I can from the roast. Thank you for a great recipe!
beanplant on 1.13.2011
I made a variation of this for dinner last night – I used elk stew meat that I had sitting in my freezer instead of a pot roast and added mushrooms and man, it was good!
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