4 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

Absolutely Spectacular! No modifications necessary, BUT you can play with it, which is why I love his recipe. It allows room for creativity, yet - it stands alone in yumminess as well. I added Worcestershire and upped the ginger to 1 tsp. I also seasoned my beef with kosher salt, pepper and marjoram before searing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Mariposa Taina December 25, 2008

Oh my goodness, this was good. I used 5 good sized pork chops instead of roast. Browned them and followed the same directions. The chops were tender with super flavor and this does make a superb gravy! Thank you so much for an excellent recipe. P.S. the carpet cleaning man was driven crazy with the aroma!

0 people found this helpful. Was it helpful to you? [Yes] [No]
carolyn lynch October 11, 2006

Wow! This was terrific! Kind of a sweet/sour/wine flavor - lots of tastes going on with the onion and garlic, etc. Delicous! I was too late for the crock pot method so I made mine in a covered dish in the oven. I baked it for the first hour at 350 and then turned it down to 300 for the 2nd hour. The house smelled great! Turned out very tender. My husband and even my 10 yo dd love it as well! I served with red potatoes and a salad.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Pam-I-Am September 28, 2006

This turned out well. I did not add the ginger because I don't usually like the ginger flavor. The wine makes the gravy very, very flavorful. I poured the gravy in a sauce pan, heated it and added a slurry made of 2 T. cornstarch with 2 T. cold water. Cooked that over medium heat until the gravy thickened. I wasn't able to get my round roast fork tender after 8 hours on low.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Marie Nixon June 26, 2006
Mike's Fav Wine and Ginger Crock Pot Roast