"Throw away all your other pot roast recipes! I had about seven; stove top, crock pot, oven. All pretty good but not the 'ultimate' I was searching for. My house smelled crazy good all afternoon, but I've been fooled before. This meal was deeply satisfying. It can't be improved! My 3 1/2 pound roast cooked for 3 1/2 hours. Perfection. And t"

"Just great! Don't change a thing. I finally used my bundt pan for the first time in 30 years and it was perfect. Hole gets wider at the top which allows for even more filling (which I doubled and kept some on the side). My friend called it a beautiful, yummy volcano. Thanks Paula, and especially to all you reviewers. Your comments are so hel""

"The smashing was no problem and there were several tools I could have used. I chose a big, flat 3-tine fork. I was willing to do the in/out, bottom rack/top rack but sensed I might be heading for trouble with the last step. 20 more minutes on the bottom rack? Five minutes and they started smoking and I pulled them out. They were done, for sur"

"Gosh, this was just okay; a real surprise since the Neeley's are my favorite and rarely disappoint. Everything seemed to go as planned, the gravy was beautiful and niceley thickened, the patties were perfectly cooked - the flavor just wasn't there. And none of could figure out what it needed."

"Wow! I doubled the recipe and served these for a football party at our house. Everybody raved about them. I cooked them in batches and actually had people waiting by the stove for me to refill the empty plate! The absolute star was the sauce; a great tangy bite. I will use it in so many other ways too. It's now my new dressing for crab cakes, my spinach & strawberry salad and will be a great fondue dipping sauce. I'm sure I'll think of more ways to use it. Thanks Neelys for another fantastic recipe, and to all you reviewers who help me so much with your comments and corrections.

"I make very few desserts but I couldn't resist this one. Good thing; it was wonderful. I did learn a lesson, though, when I couldn't get it to flame. My husband was standing next to me and watched me stir the mixture after the brandy went in. He called it before I even tried to light it. Next time I won't stir before I light it. It still tasted just great!

"I'm so glad I tried this recipe. I'd never worked with large portobello mushrooms before and was sure the ones I'd gotten were way too big. Nope. The amount of filling was just right. I did use a little extra Gorgonzola on top, though (we love cheese). The fresh spices were perfectly balanced. Often I find thyme a little overpowering but not here. I didn't bother with grilling the mushrooms and just baked them (filled) at 350 for about 15 minutes (or more 'til cheese is melted). For Sunday football I served them all on a big platter and armed everyone with their own knife and fork. I've never seen anything disappear so fast! Thanks Giada, and to all you reviewers whose comments and corrections help me so much.

"I served this with my Christmas brunch and doubled the recipe. All that was left was a big, sticky empty pot. YAY! Isn't that what every cook hopes for? Great recipe and couldn't be easier.