108 Reviews of Drunken Garlic Crock Pot Roast

From: ratherbeswimmin'

On Jul 17, 2003

Outstanding as usual, Sue L. I will confess, I was a little freaked out with all that garlic but I put it in and it turned out just fine. There flavor of the gravy was magnifico and I used it to go over mashed potatoes. The beef was fork tender and so delicious. This one ranks as one of the best. Thanks Sue L.

From: Poutine

On May 17, 2005

I cooked the roast in the oven. I didn't have cider vinegar so I used red wine vinegar. I read all the reviews before making it and I was a little scared to add the dijon mustard but I did and the gravy tasted delicious with lots of sliced onion in it.Next time I will double the amount of onions

From: KeyWee

On Jan 14, 2003

This was easy & delicious - my kind of Monday night recipe! I didn't change anything except to leave the roast in the crockpot for 12 hours (I am gone from 7 to 7 on Mondays) and this worked out fine - the meat was nice & tender. The night before, I browned the roast as required and then refrigerated. And I also prepared the liquid and spice mixture ahead & placed in the crockpot. In the morning, all I had to do was pop the roast in the pot, switch it on, and go! Thanks, Sue!

From: TexasKelly

On Sep 25, 2006

This deserves more than 5 stars. A million stars would be more like it. I have never had much luck with crockpot roasts. I always seem to do something to mess it up and I usually end up with a very dry roast that I cannot enjoy. This was the exact opposite. I followed the directions exactly, except after the roast had been cooking for about 4 hours, I decided to pour the tiny bit of beer I had left in the bottle over top of the roast. The roast came out so moist, my husband and I could not get enough of it. I have never had such a moist roast. And I also never have had much luck with gravies. I stink at making gravy, but this gravy came out great. I wasn't exactly sure how much cornstarch to put into how much water, so I did 1 tbsp of each, but it was still not enough, and I ended up just sprinking it into the gravy and whipping it hard enough so that it didn't get lumpy. I don't know actually how much I ended up putting in, but it still came out great. Thanks so much for posting this, I think this just may be my most favorite recipe that I have ever made from recipezaar in the couple years that I have been using this site. Thanks, KellyT

From: Chippie

On Apr 3, 2003

We had this roast for dinner last night and it was excellent!!!!!!!!I did everything the night before and threw the crockpot in the fridge as others suggested. It only took 5 minutes to thicken up the gravy, make the mashed potatoes, and egg noodles. I did, however, make some changes as we are major garlic lovers. I used 35 large cloves of garlic, 1 huge sweet vidalia onion, and mixed the cornstarch with beef broth. We don't do leftovers, but the dog had a very delicious dinner too!!!!!!!Thanks for posting this recipe, it's a keeper and I'll be making it again soon!

From: fat parents

On Feb 8, 2007

Delicious! I added too much beer, which made the gravey a little tangy (I couldn't bring myself to drink the rest of the bottle at 9am - though I thought about it). And I think next time I will omit the apple cider vinegar and put only half the sugar - all this in consideration of the gravey. Easy to make, the family loved it and it makes for great hot sandwiches the next day.

From: Goffbag

On Jul 14, 2007

This is a fantastic way to cook a beef roast! The meat was beautifully tender and there was heaps of gravy. I used a 2.3kg roast, cooked on low in my crockpot for 6 1/2 hours and it was cooked perfectly. I only needed 18 garlic cloves to make up the 4 tbsp of minced garlic and about 4 generous tablespoons of cornstarch to thicken the gravy. I would use red wine rather than beer next time, as I thought the beer produced an interesting tangy flavour & aroma. Previous reviewers thought this flavour may have come from the dijon mustard, but I believe it to be from the beer. In any case, the combination of the beef and gravy with baked veges and mashed potato was outstanding. Thanks for a great recipe!

From: Vicki in AZ

On Oct 31, 2008

Not really crazy about this, but could be with some modifications: I like very much that all of the ingredients are real as opposed to packaged items. I got far too much juice and it was too sweet. I'll cut the sugar in half or eliminate entirely and omit the 1/2 cup of water. I think the spices need to be kicked up a bit also. It was a little bland. I also think a dark beer would be add more intensity,

From: MonkaMomma

On Jun 3, 2003

The roast came out wonderfully tender and full of flavor. My husband loved it, but I thought it was just okay. If I did it over again, I would not add the Dijon mustard. It gave it an "odd" aroma and flavor. The rest of the ingredients were good and the roast came out well. I might make this again.

From: Dr Nick

On Jan 15, 2007

The hardest part of this recipe is stopping my room-mates from drinking the last beer. I couldn't even pass a knife though the meat to carve it, pieces just fell of it was so tender. I used beef broth instead of the bouillon cubes, but I thought it needed a bit more salt that way. Cheers.