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Company Pot Roast Recipe

Company Pot Roast

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (540)

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Average Rating:

Total Reviews: 540

Showing 511-520 of 540

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  • on March 08, 2009

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    This recipe was easy to make the flavor was excellent we all loved it

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  • on March 06, 2009

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    Bought a smaller roast and cut the amount of other ingredients in half. It was an amazing and most flavorful dinner. My old bachelor brother-in-law who lives next door and joins us for dinner about 3 times a week, went back for 4 helpings! I sent him home with the leftovers. I served it with mashed potatoes, and really, no one could stop eating it. I added some large cuts of carrots after about an hour of cooking and took them out before processing 1/2 the gravy. It was the perfect side dish with this roast. Definitely not too salty--just perfect! Ina, girl, you rock!

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  • on March 05, 2009

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    I made this recipe for my husband and he loved it. First time all the leftovers were eaten gladly. As usual easy and tasty recipe that family all enjoy. What a delight to watch Ina on TV and look forward to all creations with family and friends.

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  • on March 02, 2009

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    This is the best pot roast I have made. Make sure to get a good crunchy sear on your roast. I used Kosher salt and did not notice the saltiness mentioned by others.

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  • on March 01, 2009

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    I followed the recipe exactly but added salt to taste before putting in the oven and it worked out beautifully. The sauce is wonderful and the beef is perfect. Truly great for a crowd or for two with lots of leftovers.

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  • on March 01, 2009

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    This pot roast was indeed the best I have ever made or eaten. My only complaint was the amount of salt; less please! I love Ina and mostly all her recipes but have learned in the process that she uses much more salt than I do which represents not only a taste issue but a health issue. Thanks Ina!

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  • on February 28, 2009

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    As I have discovered with all of Ina's recipes I've made, if using her measuremnts on the salt, you must use as she does the kosher salt. The ratio of kosher to regular is about 2 times.

    Am making the pot roast this weekend and I expect it to be as delicious as all her recipes ut I learned the hard way about the salt. You can always add more.

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  • on February 28, 2009

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    When I read the recipe I questioned the salt content. Two Tbsp and 2 tsp plus the salt in the canned tomatoes, the chicken broth, and the chicken bouillon cube. Consequetly, I read the reviews where several individuals mentioned the saltiness. I never would have added that much salt anyway, but it was good to have my suspicions confirmed. I salted only the roast before searing, and eliminated all other salt and the bouillon cube. It was a hit. I caught only the very end of the TV show when Ina made this pot roast. She said she wanted a very chunky gravy, so that is why she only processed some of the liquid. I've made this pot roast twice, and we much prefer the gravy smooth, so I process all the liquid. I did not have to add the butter and flour at the end, as the gravy was thick enough once it was processed. I make this up to two days in advance of serving. Fantastic.

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  • on February 26, 2009

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    best pot roast I've ever tried.

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  • on February 25, 2009

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    I found this to be labor intensive; but well worth the effort. This was the best Pot Roasr ever. It is truely a mainstay in our house. I make dinner for my daughter and her family once a week. (It's a treat for her since she works and doesn't have to cook for her family of five. They loved it. I served it with the baked potato and yougurt, sour cream, chive dresssing. They were awed as were we. WONDERFU! Thank you Ina!

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