I saved it by adding tons of stuff which kinda of ruins the idea of a recipe. Bland. And I used the mushrooms and several different colors of peppers. I love potroasts of all kinds, but this needs a lot of work--bay leaf? worcestershire? thyme? garlic? something for flavor. Have to agree with a previous reviewer--very very plain.
This recipe was pretty good. However, I found that the steak was very plain. I would make this again, however, I would add some steak spice. I served this meal with rice.
Wow, So delicious, tender and easy to prepare. DH & I really enjoyed this very much. I made it just like the recipe said, using the mushrooms & a whole onion they were so yummy with the gravy & steak. I have saved the recipe & will be making it again.Thank you for posting your recipe.
AUSSIE/NZ Swap May 2008 Super simple to put together and very tender to eat! Dh and I enjoyed this for our workday meal. I did not use mushrooms (optional) but increased the onion to a whole onion. I love the gravy factor. It reminded me of my M-I-L roast, similar in taste and tenderness. I neer could get it right and this is close. This will be a save for sure! I used some leftovers in Joshua's Cheesy Eggs. YUMMY
I have done this and Worcestershire sauce and garlic are a must also I season the meat with a bit of kosher salt and cracked black pepper before I brown it and I as a Puerto Rican I sprinkle it at the end with a bit of cilantro most people do parsley.
Very good; thanks!
Recipe as it stands is very bland. Thankfully I skimmed the reviews and made a number of modifications -- and turned out an excellent meal. GREAT WORK REVIEWERS! But this recipe by itself, very disappointing.
What a great way to use my garden veggies. Thanks.
I was surprised at how enjoyable this was to make and what rich flavors were teased out of the ingredients. I was out of beef broth, so substituted ½ cup of Progresso cream of mushroom sauce, and also added a carrot, thinly sliced. I browned the meat in an iron skillet rather than non-stick and used Canola Oil, which permitted me to brown the meat more and the resulting fond in the bottom of the pan delivered a wonderful umami flavor when deglazed with the liquids and vegetables. However, I over-salted the sauce, which kept it from being a near-perfect result. I will definitely prepare this again.
This was really good! I doubled the gravy directions and I'm glad I did! Served with mashed potatoes. My only regret is that I used thin cut chuck steaks and the meat wasn't as fork-tender as I'd like so it probably over cooked in initial browning-next time I'm going to use fat steaks to start. Thanks for sharing the technique!