"I used a tri-tip like someone else rec'd and cooked it for approx 35 minutes (the cut was 2.16 lb. In my experience, a chuck roast needs way longer to cook than 30-40 minutes, so I figured I better find a different cut. Also, I noticed a lot of comments about the vinegar being too overpowering and subbed a little reduced Chianti instead. With my""

"I've made this recipe a handful of times. I always sauté the carrots with some onions instead of putting them in raw. I'm pretty sure on the show, Paula sautéed them as well. Not sure why it's not in the recipe. It always needs more cooking time though, usually about an hour. (I live over 5,400 feet though, so I usually have to adjust recipes and cooking temps.) I sometimes add frozen corn, and thyme as well.