Pot Roast with Roasted Vegetables

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i just tried a different recipe on a "healthy eating website," and while it was good, nothing can top this roast. I never make the veggies, I have a recipe for baby potatoes that I like to serve with it. IDK why, but I need to let it cook a little longer in order to get it fork tender. I skim the fat from the top of the liquid and blend it. Then, I make a rue w/ butter and flour and add the liquid to make a thick, creamy, delicious gravy. Best. Roast. Ever.

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Made with Boneless Beef short ribs, so its was like a stew. Yummy on days like this!!! didnt have any veggies to roast , so made garlic mashed potatoes and corn muffins!

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I bought a bottom round roast on sale and was trying to figure out how to use it. I decided to make this recipe since it was easy. I doubled the broth/wine/tomato mixture and skipped the roasted vegetable part. Instead, during the last hour, I put in 3 chopped potatoes and 4 chopped carrots. I ended up adding 2 extra beef buillon cubes to give it more of a "beefy" flavor, and also added 1/4 brandy during the last 15 minutes of cooking. I recommend pouring off the oil after the meat is fried (I skipped this step and my broth was yummy but a little oily. I also added some frozen peas after removing the meat from the pot, after I added the cornstarch mixture. This was very good and the meat was tender, if a little dry, but I'd make this again.

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This was my first pot roast. It turned out really well and so easy to make. Didn't have red wine - used cooking Sherry instead. Also did without the flat-leaf parsley and the corn starch as I didn't have on hand either. Next time I will ad fresh sliced mushrooms to the roast. Overall, I was well pleased with this recipe...delicious!

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This is the best pot roast recipe I have ever had. The roast is flavorful and tender without being dry. Everyone I have served it to has raved over it, and my in-laws actually wanted this for Christmas dinner. It's the best.

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THIS WAS AWESOME!!!!! My husband told me he can't stand pot roast until..... I made this one. He loved it so much he asked me to make it again and he even went to the grocery store to get all the ingredients. This is a MUST try if you are looking for a excellent roast recipe. Oh, and like one of the reviews said they laughed about slicing the roast... Yes, I agree cause I laugh at that, too. This roast is so tender once its done that it just falls apart... YUMMY!!! If you want you can grab a tortilla and make yourself a shredded beef taco. ;-

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I did this in a slow cooker instead of a dutch oven. Takes about 5 hrs and turns out very well. (I put the vegetables on 350 for 25 minutes first then added it to the slow cooker.

I am rating this a 4 because for my tastes, the 2 tsp of dried thyme was WAY too much. I spent a lot of time (thyme! trying to back off that strong flavor. When I do this again, I'm only using 1/4 tsp, at most, of dried thyme. Otherwise, I'm thrilled with the success of it - only the second time I've done pot roast and the first time was awful!

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I love this recipe and it can be done relatively quickly. I don't usually plan ahead enough to do a slow cooker pot roast. I also love all of the flavors in the root vegetables. I make a horseradish sour cream to add to it. Delicious!!

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I think this is the best I've tried. I omitted the items allowed, & follow almost through the recipe, I used can roasted tomatoes thinking it will give it a smokey flavor and my red wine, I mistook for red wine vinegar!? It was ok a little sweet, ---I added a little salt ..presto. The vegetable- notes parsnip take longer to cook; I believe the roast needs more liquid before you put it in the oven although I got a great gravy it was a little thick. My roast took about 1hr in the oven. It did not come out "falling of the fork" but was tender enough to have a little bite which was great.I'll make this again.:Thank NET Kitchens

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This is the best Pot Roast I have ever made and I have made many. My guest raved over it and eat every speck of it. The gravy is delicious. I didn't have wine so I used Balsamic Vinigar. It gave it a little sweetness which was a very nice touch. The roasted veggies were great and very tasty. This will be my only Pot Roast recipe I will use from now on.