"If I had known how delicious it is to drizzle some olive oil onto butternut squash and roast it with salt & pepper, I would have done it years ago. My husband and I are 4o something and shocked that we just found a food so simple and delicious.""

"Crushed a giant clove of garlic with a press. I could eat this all day!"

"I love cranberry anything so this is the way to go. I do wish I had followed the recipe & made the cranberry sauce from scratch because the canned cranberry made it sweet with a hint of tangy. Tangy with a hint of sweet would have been better. I added flour and water to thicken the juice since I simmered it on the stovetop for 4 hours. It reduced a bit, but not enough to be a true pot roast gravy that grabs onto potatoes, nooodles and bread. I would like to experiment with this and add some other flavors like onion perhaps some sage, not really sure yet. The meat was very tender and the cranberry gravy went perfectly over Gina Neely's Garlic mashed potatoes.

"I followed the recipe(but used beef stock instead of beef broth& added the following: 1.Put a sprinkle of Emeril's Bayou Blast on the meat in addition to a little salt and pepper. 2. Deglazed the pot with 1/3 cup of red cooking wine after I took the browned chuck out. 3.Added 3 tsp of Herb OX beef bouillion. If I had added 1 tsp more, it would have been too salty. 4. Added three bay leaves. 5. Added 1 tablespoon of maggies. 6.Threw in 2 dry red chili peppers. 7. I cooked the lentils for an hour and a half to ensure they were tender. This came out well seasoned. Season a little at a time. The beef was very tender & the soup was a little thinner than a robust, rich flavored stew. We loved it.

"I followed the recipe(but used beef stock instead of beef broth)& added the following: 1.Put a sprinkle of Emeril's Bayou Blast on the meat in addition to a little salt and pepper. 2. Deglazed the pot with 1/3 cup of red cooking wine after I took the browned chuck out. 3.Added 3 tsp of Herb OX beef bouillion. If I had added 1 tsp more, it would have been too salty. 4. Added three bay leaves. 5. Added 1 tablespoon of maggies. 6.Threw in 2 dry red chili peppers. 7. I cooked the lentils for an hour and a half to ensure they were tender. This came out well seasoned. Season a little at a time. The beef was very tender & the soup was a little thinner than a robust, rich flavored stew. We loved it.