Company Pot Roast

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I thought that the tomatoes and wine would make the roast too acidic, but the flavors all melded together in the end for an exceptional roast. We added another 45 minutes at the end and bought two smaller 2.5# roasts instead of one 5# roast. The smaller pieces of meat meant that we had more surface area to sear and both pieces of meat stayed completely under the liquid / vegetables. Very tender and flavorful - a real winner!

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My family thought the pot roast was delicious! I personally thought that it could have cooked for a bit longer. Nevertheless, it was tender. Could have been just a little salty...but I would make it again. The sauce was outstanding and a perfect
compliment to the meat. It will be among my favorite pot roasts recipes ever!!

Vicki
Dallas, Texas

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My rating is only reflective of my expectations for this dish since i haven't actually made it yet. I watched Ina make this roast yesterday and plan to make it this week. I looked here to review the recipe and was immediately struck by the amount of salt it calls for. I don't think Ina actually used that much salt, and I think the recipe has some mistakes written into it. I will use a reasonable salt and pepper coating on the meat prior to browning, but I think that the amount of salt in the rest of the ingredients (broth, bullion, and tomatoes will be more than enough for most people without any other added salt. I personally love salt, but am trying not to kill my family so I try not to overdo it in the cooking process. After all you can always add more at the end if needed, but you can't take it out once it's added. I have also found that by using more of the lower sodium broths, tomatoes, etc, you can control the sodium in your food better, and find that I don't miss the salt as much as I would expect.

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Ina you are my favorite chef-I make your recipes all the time-you have never failed me but this was way too salty. Between the tomatoes, stock, bouilon, and all the salt-when it reduced it was barely edible. My fault also -we need to follow our instincts too-I would never put a tablespponn of salt -Kosher or not- in anything. Take out the salt and it will be stellar as usual!!!

Signed-
Parched in Upstate NY

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Almost 3 tablespoons of salt plus chicken bouillon plus chicken broth - just too much salt. I tried it anyway, against my better judgement and it was way too salty. I diluted the sauce significantly and then was able to serve it. I'd make it again because, besides the overwhelming salt, the flavors seemed pretty good. Plus the method of braising the meat in the oven rather than on the stove top is handy. But, next time, I'll cut WAY back on the salt - by at least 50%.

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Does anyone realize that she used over 5 teaspoons of salt in this recipe? I love the show but her use of salt is way too far out there.

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I did a roast that was just a tad over 5 pounds. I saw the show where she made this dish. The recipe here does not reflect what she said in the show so I went by what she said.

For example the recipe says to cook the veggies till tender but not brown. However in the show she talks about the veggies browning up for that extra flavor.

I have never had very good luck with pot roasts. But she said something that opened my eyes. I always did a roast with very lean meat. So by using the chuck roast with really good marbling it gave the meat such moisture.

This recipe had to the biggest hit ever!!! I will never, ever, cook a roast any other way.

Ina thank you for rescuing pot roast.

PS - We also did the the potatoes in this episode. While just your standard baked potato, the sourcream/yogurt and chive mixture was terrific!!

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A 4 lb roast needs to cook between 30-40 minutes more than indicated in the recipe. Although I used a good quality Chuck Roast, I thought the meat was a little on the bland side. The best part of this recipe was the sauce. Overall, I prefer Emerill's recipe for potroast. Sorry Ina.

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This is a great recipe! Couldn't find a prime chuck roast in this rural area, but used the largest chuck roast we could find. Had lots of sauce which I will save and use for something else. But it was absolutely delicious!! And very easy!

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Great yet simple recipe