Classic Beef Pot Roast Food Wishes
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03/16/2012
I loved this. I followed it to a tee with the exception of using a boneless ii pound roast (I'chiliad a one person family). I used the other ingredients at their original volumes though and information technology made an absolutely crawly mushroom gravy. I served it over egg noodles. The leftovers were even amend! The house smelled amazing while information technology cooked. True comfort food and a keeper recipe. Thanks, Chef John!
08/28/2012
I'm a fairly practiced tiresome cooker user and take made many a pot roast in mine. I accept to say this recipe went so far beyond my expectations as to be astounding. The truthful center of this recipe is the braising of the beef. I went beyond my usual Carmel color and went alee to an almost blacked meat. The reward was some of the most beautiful sauce I've ever had in a pot roast. About 1/two an hour before completion I added several quartered potatoes simply considering and the sauce fabricated them the other star of this smashing meal. I've used several of your recipes over the by twelvemonth or so but really wanted to provide annotate on this i as 1 of your finest. Good old fashioned America cooking on steroids! Thank you for all you practise Chef John.
04/16/2012
Okay for the near part. "Pot Roast" is not a specific cut of meat, just with many cuts used (certainly the chuck roasts populr in the US) this is likely to come out overly fatty. The flour is not necessary- utilize a nonstick pan to chocolate-brown the meat. If you want to utilize flour to thicken the liquid, it should be added near the finish- long cooking will destroy most of it's thickening ability.. I have no idea what the food industry has against beef stock, but it's a ameliorate choice hither (and many other places) than craven.
ten/18/2013
I've made this recipe twice, both times its turned out fantastic! Second time I fabricated a few tweeks based on other reviews. I used a 3.13 pound boneless roast (for 2 people with leftovers) and seared it until most burnt on both sides, ie got nice dark coloring and a nice crust on the roast. Only additions/changes I did were: I quartered Yukon Gold potatoes (like 6-8 potatoes) and put them in with the celery and carrots at the bottom of the pot. I put the roast correct from the searing pan into the crock pot on summit of the veggies and let information technology rest in in that location instead. I used Beef Goop instead of Chicken Broth and got a swell rich flavor and I added ane Tablespoon Low Sodium Worcestershire to the mushroom/onion/broth mixture and let simmer before I poured over the meat. It smelled great when I walked in the door and made a great dinner (and leftovers) on a cold October nighttime after piece of work! Highly recommend!!!! Thank you Chef John!
05/13/2012
Great recipe, and the mushrooms/onions/garlic mixture on top of the meat is great; I used this every bit a basis for my crockpot pot roast today. The only things I did differently were to use beef broth instead of chicken broth (seems a better fit, reinforces the beef flavor), and deglazed the mushroom/onion mixture with 1 cup of red wine (scrape the bottom to get all the skillful bits, so simmer until the wine is reduced), and then used merely one cup of beef broth. Cipher smells better than pot roast cooking all day long in your domicile! I posted the recipe and photos in my blog, www.culinaryspirits.wordpress.com .
04/06/2012
This was the best recipe i have plant so far. I have been trying for so long to make a tender roast and end upwardly with something quite like to a brick... In this recipe I put the crockpot on low instead and used chuck roast with a lot of marbling and it was amazing! Thank you Chef John!
04/15/2012
Someone mentioned about not tasting the fresh herbs. fresh herbs should be put in towards the end of the cooking time, otherwise they lose their intense flavor. Mayhap more than should exist added towards the stop.
03/22/2013
This recipe is a real winner!! Exist sure to follow the directions through and y'all will be extremely satisfied. It takes about twenty-30 to prep the meat and sauce before you add it all to the crock pot. Then if y'all're making information technology before y'all leave to work, remember that. Once I came home, it was perfectly tender and set to eat. I removed some of the juice in the pot and made a easy gravy. Offset with the roux, equal parts butter and flour in sauce pan, whisk together til information technology looks like frosting. Then slowly add the juice that you removed from the crock pot. Add salt and pepper to taste. Let simmer and boil til it reaches your desired thickness.
04/07/2012
Corking dinner and leftovers make a great stew for later on. I make 1 add-on. I add two tablespoons of Sweet Vermouth.
03/31/2012
This was succulent, no need for gravy,the mushroom mixture actually keeps the meat tender and very flavorful! My husband loves to serve with egg noodles and reddish cabbage. Reminded me of Sun dark family dinners when I was a kid only better, a family favorite!
04/03/2012
We liked this dish very much. Information technology did indeed need salt pepper later cooking. I besides wish I could've tasted the rosemary and thyme more. Perhaps I will attempt calculation a bit more next time. Whatever suggestions? I followed the recipe except using a tiptop roast and adding red potatoes to this dish, excellent!
07/26/2012
Succulent! As suggested by other reviewers, I substituted beef broth & red wine for the chicken goop and threw some peeled, quartered potatoes in the slow cooker nigh ane.5 hours before the stop of cooking. Also, I used a iii lb boneless chuck roast. The see was tender and the sauce/gravy was delicious! Will definitely cook again!
04/15/2012
Yeah Aye YES!!!!! (i added a splash of red wine with the chicken goop...ok maybe more than a splash) You have to sear the meat as John says, information technology gives information technology depth. I have also fabricated this using herbes de provence for the seasoning
02/21/2012
Soooo proficient. I used rib roast in identify of chuck roast. My family loved it.
03/30/2012
Loved this receipe. Used what I h on paw then used boneless roast, canned mushrooms vs fresh, added sherry wine to goop. I beloved vegetables so doubled carrots and celery and added some potatoes I had on hand.
04/xvi/2012
My family said this is the best roast I have ever made, not really any "leftovers" left. Followed recipe exactly except I had to use dried herbs and after reading previous reviews, I added a little more than table salt and pepper. I got a late commencement so ended upwards cooking in oven at 250* for nearly 4-4.5 hours. They didn't even want to bother with eating it over noodles or mashed potatoes. Next time I will add potatoes, just will accept to use larger roast if I desire leftovers or plan to feed more than than just my husband and xi yr erstwhile son as they devoured a 2.five lb roast. I wasn't sure nigh the chicken broth, but the rave reviews erased my doubts and the business firm smelled fantastic!
12/21/2012
I used a 3 lb. boneless tip roast and omitted celery due to our personal preferences. I as well used jarred pre-minced garlic, stale herbs, pre-sliced infant bella mushrooms, and simply under 16oz. baby-cut carrots to brand information technology easier. I'yard no chef and accidentally added the tomato paste before the flour, LOL, just this roast was delicious! I didn't even bother trimming the meat like I usually do (was running out of time for it to be ready for dinner) and the fatty literally just roughshod off the meat when pulled out of the cooker. The resulting liquids resembled a sauce or gravy of sorts, and was tasty on the mashed potatoes. This recipe is the very offset thing I've ever cooked in a slow-cooker. (Grandma'southward '70s four or 5qt. old-schoolhouse cooker lol! Thank you Grandma!) I love that this is the only roast I've found so far that included rosemary (my accented favorite herb) and also thought information technology was super cool that it did NOT include creamed soup or liptons onion soup mix (non that I'g antisocial on those recipes... they are actually yummy as well!). Thank you for such a succulent improver to my recipe box. I'm sure it will exist a recurring repast for us here! :)
07/23/2012
Cooked a 4½ lb boneless roast (that came tied from the butcher) for 7 hrs in the crock pot, for four people, and it turned out Nifty! Anybody agreed that it was the best roast and best gravy they had ever eaten; fifty-fifty after nosotros were done, we stop ourselves from picking at the leftovers. The roast was literally falling autonomously and had it not been tied, I could not have gotten information technology out of the crock pot. I followed the recipe exactly, except I used ½ loving cup red vino and increased the chicken stock (concentrated) to 4 cups.
03/31/2012
Just Delicious! Even my 11 twelvemonth erstwhile who hates anything other than hamburgers asked for seconds.
04/17/2012
Best pot roast I accept always made. I did double the amount of fresh thyme and rosemary as per another reader's suggestion. The gravy was spectacular; I loved the fresh taste without the overload of salt you get when y'all add dried soup mixes or condensed soups. Served with yukon gold mashed potatoes. Awesome repast!
10/21/2012
I seasoned with tenderizer mccormicks steak seasoning garlic salt onion salt footing pepper. Floured and seared. In aforementioned pan sautéed onion and garlic. In slow cooker i can beef stock add together roast put parcel of onion soup mix w/ a piffling water then add onion and garlic. Keep on depression until information technology simmers lower to go along warm. Add veges to crock and turn back to low. When simmers plough back to keep warm. Moist not over cooked.
07/12/2013
I was psyched by all the rave reviews on this recipe. The start seemed fairly labor intensive for cooking in the crockpot (I usually stick to the "merely dump everything in" kind of recipes) but figured if it helped me make a decent pot roast, information technology would be well worth it. Unfortunately, my labors did Non pay off. I followed the recipe EXACTLY with the exception of using dried herbs vs. Fresh. My pot roast came out very dry, and when I say very dry I mean we could hardly eat it.
04/17/2012
I just made this and information technology was great. I didn't change a thing and it was perfect. Thanks for the not bad recipe.
08/01/2012
My commencement endeavour at a crock pot roast - absolutely fantastic! I don't similar mushrooms, but it was yet astonishing. Cooked pretty much every bit the recipe stated except that at the end I added some cornstarch/h2o to assist thicken my gravy. My cutting of meat was a Beef Eye Round Roast, 3.52 lbs. I cooked on high for v hours, so reduced to low for probably some other hour.
04/18/2012
THE All-time POT ROAST!!!!I used one can of chicken broth and 3/iv cup of ruddy vino. Cooked it on superlative of the stove for 6 hours. Sooo expert!
10/13/2012
Another hit! Every bit Chef John indicates in the video, using the right technique is important. Definitely worth the time to give your roast a proficient sear along with prepping the mushroom and onion to a caramelized state prior to adding to ho-hum cooker. Simply minor change I fabricated was to use 2 cups (homemade, no sodium) chicken broth and ½ cup dry out crimson wine. If you're using the 7-os roast, plan to spend some fourth dimension skimming off the fat. Served over extra broad buttered egg noodles.
09/xvi/2013
This is the best pot roast I have ever fabricated. All I tin say is wow. Reminds me of the way my mom made it growing upwardly. Tender pot roast, wonderful flavor and a good smelling business firm too. Fabled served over mashed red potatoes with the homemade gravy on summit. No changes for me, I like it the fashion it is.
04/16/2012
This is the aforementioned basic recipe I have used all my life. I take Always felt anytime yous braise whatever meat in a crockpot or in the over, information technology'south important to sear the meat (with well-seasoned flour) to assist impart boosted flavor and color. It also helps to thicken the sauce/broth which is makes a great gravy.
05/08/2012
This recipe was admittedly amazing! I wasn't able to observe a 5lb bone in roast. I used a 3lb boneless. I too didn't use mushrooms because of a food allergy. The meat was moist and tender then succulent! I strained the juices and added a flour slurry and made a gravy. I also added small white potatoes and had a complete meal in the i crock pot! It was delicious. My boyfriend devoured it. I would absolutely make this again.
06/18/2012
Merely made this for dinner with guests and it was a HUGE hit. I've fabricated lots of roasts and this was pretty much the best I've had. I used a 3 pound sirloin roast, cut the chicken broth a bit and added a half cup of scarlet wine. Also used dry out vs fresh rosemary and thyme. Flavor was fabled.
01/10/2014
Loved this recipe as I LOVE all of Chef John's recipes!! I always add to my recipes, just because that's who I am LOL.. anyway, used a six lb boneless "English Roast" cause that is all I had on hand, added 1-1/2 cups of red wine to deglaze pan after I added the tomato plant paste (a fleck more called for), added way more carrots, mushrooms and garlic (cause I take a big eatin family unit), added "quartered" cherry-red potatoes about 1-i/2 hrs prior to turning the crock pot off (because I was lazy and didn't feel like making mashed). I turned crock pot on lowest setting and cooked all day YUM YUM!! As well, no fresh spices that twenty-four hour period so I used dry. I am not a lover of THYME, so I will leave that out side by side fourth dimension haha(PERSONAL CHOICE!!!). Likewise I always add more than spice than recipes call for, but because we similar a LOT of spice!! Adjacent twenty-four hour period, served dish with spetzle and OMG was it GOOOOOOD! Thanks Chef John for another GREAT RECIPE! Dear YOU MUCH :) and Bon Appétit!
08/10/2012
So easy and very expert! The beef was and so juicy and tender - it fell off my fork! Nosotros didn't have all the vegetables so nosotros added broccoli and I also added potatoes, because I couldn't imagine pot roast west/o potatoes!
04/15/2012
Delicious! Looking for a adept domicile cooked beefiness meal? Thank you Chef John.
06/09/2013
5 stars for tasting good and for being a slow cooker recipe that doesn't have canned soup or whatever other processed food. I take had such a hard time finding slow cooker recipes with whole food ingredients, and I will use this one equally a guide to experiment with as I try to aggrandize my tedious cooker repertoire. Endeavor this instead of the one with 2,000+ reviews that does no more than throw a can soup and a seasoning bundle (both loaded with msg, cholesterol, and preservatives) into the crockpot. It tastes way improve, it'due south way healthier, and it merely takes about 10 more minutes to put together. I am not a fanatic when information technology comes to eating "naturally," but I do like to eat real food.
01/19/2014
I usually make pot roast in a cooking bag, merely tried this recipe for a change. Nosotros were delighted with the tenderness of the pot roast, and it made a nice gravy later I removed all the yum-yums once the meat had been removed. I added cut-up potatoes with about 90 minutes left to make sure they were done and that worked out well. The cooked-downwards celery made a bully topping over the meat after carving it. Adjacent time I recall I'll try beef stock vs chicken stock, but to see of it's any meliorate. Recommended!
04/ten/2012
This was fantastic! my girl wanted seconds! :) Await forward to making it again...and again. Thanx!
06/17/2013
This is WAY labor intensive and really didn't merit all the work. I'll stick with my basic goop and Italian seasoning over a beef roast with cut-upward veggies in a crock pot. Takes 1/4 of the time and the flavor is better.
03/18/2012
Wow what a good, easy, and wonderfully condolement food dish! I fed our family and the neighbors on this delightful mean.
ten/07/2012
I usually love Chef John'southward recipes, but this ane left me kind of flat. I was trying to find a way to use my dull cooker that didn't involve cream of (fill in the blank) soup. I believe the flour on the meat created sort of a messy consistency to the sauce at the terminate. Also, this is a rather greasy cut, and the boiling that takes place in the slow cooker just distributes all the fatty into the other ingredients. I prefer a slow oven roast. The meat was tender, and I had plenty of sauce using only 1 and 1/two c. of Beef broth. In fact, I call back my 5 quart cooker would have overflowed with 2 and ane/2 c. of liquid.
08/11/2014
My first fourth dimension making beef pot roast. I have decided to add potatoes along with a touch of fish sauce for deeper tasting. Information technology is soooooo gooooood. I will make information technology again. Thank you for the great recipe!!!
01/25/2014
Only OK, I didn't notice any difference in season from when I would simply salt and pepper the meat and throw in some carrots. Actually, I thought the celery just doesn't belong with roast beefiness.
11/30/2012
I knew correct abroad that this recipe was from an experienced chef. If you desire the flavour y'all have to take a few actress moments and steps to sear the meat, saute the onions etc.etc. The end outcome is that a normally tough piece of meat has been tenderized and the combinations of flavors is amazing. The just thing I did differently was I used home made organic beef broth (crusade I had information technology) and red vino. (also I take the time to cook my mushrooms in butter till they are brown and crusted with sea salt then add the vino and scrape up the tasty bits) OOOh La La!!!!
02/23/2014
Actually very good recipe. Used beefiness broth instead of chicken broth, and stale herbs instead of fresh... And boneless rather than os in... Its withal was fantastic! The prep is very of import... Makes all the deviation I believe. Thx for posting!
08/24/2014
Thank you for a lovely change to my irksome pot roast recipe. I used a big London Broil and cooked some small organic potatoes separately in a light chicken broth. Since my roast was only three lbs, I had room to add them at the terminate. Meat has get then expensive, and being a fitness nut, my kids love when I add potatoes to anything. Information technology helped stretch my budget. But loving the mushrooms. (I also pulled the meat apart when it was done. Keeps the meat with the repast. Another budget stretching pull a fast one on.)
08/09/2014
Growing upwardly, pot roast was a Lord's day dinner staple. Information technology always smelled succulent, merely it really didn't gustation similar much of anything. So, for years I was anti pot roast!! I stumbled upon this recipe a couple of years agone and now this is in our regular dinner rotation. I make this recipe completely equally written and would not change a thing. Thank you Chef John!
03/30/2012
Delicious!
09/23/2013
Very good recipe! I did modify it though. Mostly because I tin't accept pot roast with out potatos. The residual of the tomato paste would take been wasted if I just used one TBS of it, same with chicken broth. Modifications: i. I used less than 5 lbs pot roast and it was boneless. ii. I added potatoes. three. I put the whole small-scale can of tomato paste and whole box of chicken goop in and added more flour. 4. I used dry out rosemary and thyme. (all i had). Those are modest changes for a pot roast. Information technology was very skilful and I've made information technology twice and so far. I go far at night, cook till morning time, and so reheat in crockpot for dinner. Unproblematic and delish!
05/24/2012
I used a 3 lb rump roast (had on paw) and used the residual of ingredients equally listed. I didn't accept fresh rosemary or thyme, so I put ane teaspoon of each in the mushroom sauce. I cooked it on high for three hours and then four hours on depression...still wasn't fork tender, so I put it on high once again for some other i 1/2 hours. Finally started falling apart (information technology was a pretty thick piece of meat). Gustation was crawly, but information technology did demand more salt. Served over egg noodles. Thanks for a neat recipe!
03/27/2012
this is BEST pot roast recipe e'er!! The merely changes I made was to cease cooking in the oven instead of the slow cooker (I didnt have a lot of fourth dimension. I too seasoned it with a little meat tenderizer. My husband and I enjoyed every bite. This is a keeper.
10/12/2014
Splendid! Followed the recipe every bit written with the exception of using dried herbs instead of fresh. Using my true-blue Dutch Oven, I baked this, covered, at 300 degrees for several hours - adding the carrots and celery after the first hour. Served with mashed potatoes -very tender and tasty - thank you, Chef John !
03/21/2012
This was so skilful, the whole family unit loved it...even my kids (two and five)! Thank you for the recipe and video, Chef John!
04/15/2012
Very skilful - I did alter it a chip - I left out the mushrooms and carrots because I didn't have whatsoever on manus. And I used a boneless cut and stale herbs. But it was very tasty and a large hit with the family unit. I strained the juices and thickened them a chip with a flour/milk mixture to brand gravy and served with mashed potatoes.
09/11/2013
Wow!! This is an incredible recipe. I used a 3 pound boneless chuck and it melted in our mouths. It made a delicious gravy besides. I followed the recipe exactly and served information technology with boiled potatoes. My family couldn't get plenty.
09/08/2013
One give-and-take: Astonishing. I didn't change ane thing- followed information technology every step- and it was flawless. This will exist my get-to recipe for pot roast. Thank you so much for sharing!!
05/24/2013
Excellent! I prefer to cut the beefiness into chunks near 3in cube. This way y'all can go the seasonings and flour on all sides. You lot can add together a half-cup of burgundy vino for "bourginon" flavor.
09/07/2014
The fundamental was definitely in searing the meat. Best pot roast I have done and then far, amazingly tender meat and vegetables. I will definitely make information technology again. Thanks chef!
10/20/2012
No one believed that this was my showtime time making pot roast. The meat was tender and flavorful, just how it should be!
09/19/2013
If I don't want to use onions, do I even so put the butter in?
09/05/2014
This was my first attempt at making pot roast and information technology was perfection over mashed potatoes! I couldn't find a bone-in chuck roast so I used boneless and information technology was fantastic. My boyfriend said it may be his favorite meal e'er.
04/22/2012
A footling bland..
03/10/2013
This Slow Cooker Beef Roast recipe was wonderful! We are living in South Korea for the side by side year, so this was a wonderful "experience like home" dinner. Since beef is so expensive here, we were fortunate to be visiting relatives at Kunsan Air Forcefulness Base, where we were able to get some U.S. beefiness. Thinking I had everything now to brand a wonderful dinner, I realized that I did non have any tomato paste, then I decided to substitute it with a teaspoon of Korean 'hot pepper paste.' WOW...now that gave information technology a kick. I didn't have any celery, and so I used carrots and potatoes on the lesser. About x minutes before we were ready to eat, I added some Korean dumplings to the top of the roast and simmered them in the juices. Needless to say...It was a hit with my hubby and neighbor. If yous tin't be at home, you can sure make the best of it with this recipe. Cheers Chef John!!!
09/09/2013
My commencement even pot roast. Admittedly delicious! Worth the wait! My husband loves it. It's a healthier version than using dry onion soup mix and canned cream of mushroom soup. Two thumbs up! :)
09/12/2012
I followed this recipe exactly. This is honestly the best slow cooker roast I've ever eaten. My husband literally didn't talk for 5 minutes and licked the plate make clean. Cheers for the PERFECT recipe - easy to follow and delicious results!
08/27/2014
Absolutely amazing--finger licking skilful. I will definitely make this recipe again.
09/01/2014
I made this today and it was delicious. The delicious odor tempted united states of america all day while it cooked. I cut up my meat (a prissy slab of chuck roast) and seasoned information technology with all the seasonings in the recipe plus powdered onion and garlic since I hate the texture of the "real" things in my mouth. It was so good that I forgot to take a picture! So mine is of the tiny chip of leftovers in a plastic container :) so yummy!
04/29/2012
I was looking for a pot roast recipe I could adapt for my Mom's gluten intolerance and this was it! I used corn starch instead of flour and left out the mushrooms as my hubby doesn't like them. I will make those separately with bacon and onion. Added about ane/4 cup red wine and homemade craven stock. It smells divine! I volition too make mashed potatoes, creamed spinach and boston lettuce with sour cream herb dressing---super YUM for a sunday dinner.
11/20/2012
YUM!! I especially liked the flavor of the mushroom gravy/sauce. It tastes like to Campbell's Gold Mushroom soup, which is non always bachelor at the store. I think I'll use this recipe from now on. It's fifty-fifty better and you tin can control the amount of table salt, and other ingredients. I likewise used a smaller chuck roast, without a bone. Information technology was so tender. I removed the roast from the crock pot at about 7 hours. I also was cooking small red potatoes which I removed from the pot at well-nigh 4 hours. (If I was not going to exist at home, I would non put the potatoes in for the full mean solar day.) Typically, I add bay leaf to pot roast, but did not miss information technology at all with this recipe. I loved it Chef. Keep them coming!!
08/05/2012
Pretty good!
01/19/2014
This is the third time I have made this recipe. It is by far the best pot roast recipe I have ever fabricated. Full of flavour and the gravy is great over mashed potatoes. I agree that searing the beef is key. The love apple paste adds that little something and sautéing the onion garlic and mushrooms adds a lot of flavour. I as well sautéed the celery. This is a permanent part of my recipe box. Thanks for the great recipe.
12/12/2013
Unfortunately I wasn't all that impressed with the dish even though I non only followed the instructions but when I found it lacking in gustatory modality I added some more herbs. Also the gravy was thin. I did however enjoy information technology the following day when I added more veg and thickened the gravy. I did expect more than taste especially after taking the fourth dimension to brown etc on the stove first. It is so interesting to read other reviews so have expectations non met.
03/06/2014
Love it!! I really attempt to stay away from canned or packaged soups and this pot roast turned out great. Chef John did it once more!! Thank you!
02/25/2014
Chef John you've outdone yourself with this one. Admittedly amazing and tender pot roast.
02/06/2014
This was very good. Fabricated as directed with the addition of extra herbs towards the end and put potatoes in during the last 1 hr 1/two. I happened to make it on a night of a huge wintertime storm here and THE only piece of meat left in the store was 3.5lb top roast. I HATE carrots. These are fantabulous in the slow cooker for hours in the gravy. Melt in your mouth good, so if you accept kids who won't eat their carrots, attempt this.
07/09/2014
Oh. My. GOSH! This is the best pot roast I've always had (sorry, mom). The but pain is that yous have to cook the onions and sauce before hand which makes information technology hard to do on a weeknight. I made the sauce the nighttime before and kept it in a separate container in the fridge. In the forenoon, I poured the sauce over information technology so put tiny Yukon Gold potatoes on top (I take a pocket-size crock pot). I put it on depression for about 3 1/2 hours and when I got dwelling, I turned information technology on high for another 4 hours. Remember, mine was cold from beingness in the fridge. Information technology was perfect. The meat is crazy tender and the potatoes were soft without beingness mushy. Will definitely brand again - hopefully I don't lose is recipe!
04/19/2012
Fantastic! Served over hot buttered spiral noodles seasoned with garlic pulverization. Also, had it with a side of cottage cheese with fresh chives mixed in. Wonderful compliment to it ~ Kids and Hubby loved information technology. Sharing with all of the ladies at work! Thank you
01/07/2014
Served this for company. It was fine, but didn't stand out plenty for me to plan to make again. Followed the recipe.
01/04/2014
It turned out good, but like some others, I didn't really taste the spices at all (me having to utilize salt and pepper after the repast is cooked....rare for me!); thus why I gave it three stars instead of iv or 5. We followed the recipe near to a T...nosotros omitted the mushrooms out of personal preference, and added some sliced potatoes, because having a roast without slow cooked potatoes but didn't seem right. But cheers for the recipe anyways!
12/16/2014
Amazing POT ROAST!!! I WILL Make it ALL THE Fourth dimension Like THIS!! no soup mix or pot roast seasoning packet. And perfectly seasoned!!! Just had to add a pinch of salt when I served it but its better to add to the the roast rather then being overly salty when its done!! It turned out amazingly tender!!! the flavour was fantastic! I used baby portabellos for the mushrooms and it gave the roast a prissy rustic flavor! my hubby ate 2 servings!! My 2 year erstwhile son even ate it and my 4 year old daughter loved it! GREAT RECIPE!! If I could give it ten stars I would!!!
12/17/2014
This made a very tender roast with amazing gravy--I used beef broth instead of craven. If I made this again, I would subtract the cooking time or melt on low. My roast came out quite dry. I simply cooked it on loftier for four hours, then switched to low for 2 hours, only I guess I still allow it cook too long.
10/04/2014
Tin can I offer my ain variation of pot roast? Just made this past week for a company dinner. Used a can of ale, cream of mushroom soup;onions, potatoes, multi-coloured carrots; lots of italian seasoning;one packet onion soup mix( instead of salt) 5-vi cloves of garlic; rosemary and bay leaves(removed after 3 hours)5-half dozen squishes of Heinz Spice Ketchup: and virtually ¼ c maple syrup! And yes, altered seasoning as it cooked on loftier for about 6-7 hours. Made oodles of gravy and meat was tender and very yummy! The vegs were wonderful. Served with asparagus which I roasted with olive oil and parmesan cheese. Improvising sometimes actually works!
03/09/2014
I just made this and information technology was fantastic. My roommates loved information technology. The just complaint I had was that prep actually took an hour. I'm either not very experienced or I forgot to rent someone to pre-cut everything. Aside from that I highly recommend information technology.
09/xiv/2014
OMG! I'chiliad not a beef eater usually, but my roommate is, so I bought a bract roast on sale. I followed the recipe, only substituting the craven broth for vegetable broth (information technology's all I had on mitt), and information technology turned out perfectly. I made a plate upward for my neighbour who was feeling ill, and I got a voice bulletin from her proverb only this: 'YUM,YUM,YUM,YUM,YUM,YUM...!' I served garlic mashed potatoes with the gravy and it was delicious. The browning of the meat made all the departure, I think. Thank yous for posting this!
02/01/2014
This was fantastic!! best pot roast always! Anybody in the family loved it!! Nosotros eliminated the mushrooms crusade nobody likes them.
09/28/2016
I followed this recipe to the letter. Information technology was so easy and I actually had fun making it. I am NOT someone who you would call a cook. In fact, I am almost as novice as they come. Because of an injury that has me out of piece of work, I take taken over the cooking in my house. I have always been able to cook the elementary dishes, but, now that it is my duty, I have had to stride it upwards. This being said, I tin can't stress plenty how Like shooting fish in a barrel this recipe was to make. Everybody in the house says that this was the Absolute BEST POT ROAST that they had EVER HAD. Can't expect to attempt it again.
09/05/2013
Wonderful! Didnt change anything ....... so skilful!
02/22/2015
Another winner from Chef John! I made this exactly equally written, except my roast was just over ii lbs. and I didn't accept fresh herbs, so I used three/4 tsp each of rosemary and thyme. I likewise added a little Montreal steak seasoning to the salt and pepper earlier I seared the meat. I cooked information technology for 6-vii hours on loftier. It was delicious.
08/05/2013
Admittedly delicious! I used boneless chuck roast and doubled the amount of mushrooms. My family is request for this repast again this week.
10/06/2013
I am sure this is a five star as is. Notwithstanding, I did make some modification. I used 2 cups low sodium beefiness broth and a cup of red wine instead of the craven goop. I used a a boneless roast. It came out astonishing! Information technology takes only a little more endeavor than some recipes but and so worth it.
03/02/2014
I wanted comfort nutrient and this recipe delivered. Pot roast is a favorite of mine amd this was so easy to put together. It was reaIly simple to prepare. The but difference, I was making for a weeknight dinner and then I cooked it on low for about ten hours. It was so tender and delicious. I served with mashed potatoes, carrots and sauteed spinach. Definitely volition be working this into my rotation, I forgot what cracking weeknight meals you can brand with a ho-hum cooker. Thanks Chef John!
01/12/2014
Loved this recipe, and have fabricated it at to the lowest degree 12 times so far, and after trying to arrive better i've done good things and not so proficient things. Kickoff, heavily season the meat before the sear, effort using larger chunks of salt if y'all tin. 2nd, Use peanut oil instead of vegetable oil, gives you a improve sear, and tastes ameliorate in the final product. 3rd, add additional salt, you tin endeavour different things, i add together about a tablespoon of soy sauce, merely its up to yous. Do not add more ane tablespoon of tomato paste, this will make the roast taste sweet, and the meat will flop autonomously. brand sure the meat stays in the tiresome cooker for the full time frame, even if you practise get a boneless chuck roast, and always de-fat the roast before serving. This last thing is just something i've noticed, try to use a smaller pan for the sear, I utilise a 10", helps hold in the moisture as the oestrus drops less when the meat is added (yous'll detect less haemorrhage in the pan).
07/21/2012
Very tasty. Had never made a pot roast before, and information technology turned out wonderful. I only wished I had started making it at about 9 in the morning, and then I could take let information technology cook in the crockpot for another hour or so to see if the meat would be fifty-fifty more tender and yummy. Thanks for the recipe and video! My family unit loved it :)
12/25/2012
I tried this for the first time today and information technology was wonderful. I added corn starch to the left over juices and it made the near succulent gravy; no additional seasoning necessary. I didn't change a affair and will exist keeping it for futurity use!
03/02/2014
omg sooo proficient the whole family unit loved it. very filling. we served it over mashed potatoes.
eleven/xxx/2012
Easy & super good, I didn't alter a thing & it turned out perfect!! Cheers for the awesome recipe!!
09/11/2012
Very delicious !! I cooked at the conventional oven for 4 hours on a 250F temperature. Information technology was very tender and moisture. Added more salt and pepper in the end. Added also all more thyme and rosemary in the middle of time.
09/18/2014
Fantastic. I added turnips but other than that would not alter a matter! If you like roast on the medium rare side I would decrease the time to 4 - 4 1/ii hrs.
xi/02/2014
Fabricated it today and information technology was the best!!!! Considering I'yard Hispanic and love spices, I made my own rub for the beef other than that followed every step. It was tender, flavorful and the gravy according to my married man was PERFECT!!!
10/06/2014
Good for the tenderness of the meat and vegetables, just 'light' on the flavor. Using beef stock or beef stock and red wine would definitely make it richer. Adding a bouquet garnet for subtle earthy tones could too be a plus. Easy to follow, hearty a
01/thirteen/2014
IT WAS DELICIOUS
Source: https://www.allrecipes.com/recipe/220125/slow-cooker-beef-pot-roast/
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