Perfect Pot Roast

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I love pot roast and over the years I have made many different versions of this comfort food. Usually used garlic, thyme and red wine in my cooking. However I followed this recipe to the letter and everyone said it was the best pot roast they have ever had and I agreed!

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Fantastic!!! I used the recipe for a pork boneless roast I had sitting in the freezer. Used Cabernet franc as my red wine. Threw in some celery with the carrots. Then I made Ree's mashed potatoes and made some gravy out of the broth!! Amazing!!! To die for actually! Tomorrow I will use the leftovers to make Paula Deen's shepherd pie!! Thank you thank you Ree!!

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I have made several different pot roast recipes and this is one of my favorites. A good example that good food doesn't always mean slaving away in the kitchen all night. I made a simple gravy after cooking the roast by straining some of the liquid into a saucepan over a little heat and whisking in a little flour. Fantastic.

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This truly is the Perfect Pot Roast, to tender and full of deep flavor. In the past, i could take our leave pot roast, but this is the best I have ever had/made. I actually look forward to having it. The juice make a rich delicious gravy for mashed potatoes

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I usually like my beef rare, and have not been a fan of cooking meat until it's dead, but this was really tender and flavorful. A really great use for a cheap piece of meat. I followed the recipe exactly, except adding 1 tbsp of Worcestershire sauce with the beef broth. I used a nice Shiraz wine to deglaze the pan. I had a lot of beautiful, brown beef stock in my pot when it was done. I thought about making it into a pan gravy, or otherwise saving it, but I was running out of time. It wouldn't take much to thicken it and have something delicious to pour over the top. Might add a few more vegetables next time as those were as good as the beef.

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I really love Ree's show! I read most of these reviews and was very excited to try this. 5 stars is impressive. However, I didn't like it. It lacked substance to me. I used merlot wine and I probably shouldn't have. Too dry. Use a sweeter wine if you try it. I'm also not a big fan of rosemary. I put it in to try it and I still dont like it. I agree with others that the broth was just a broth, and needed to be thicker so it clings to the ingredients a little. I also added some potatoes about an hour before the end. I'm sorry to say that I wont be making this again. The flavors were just not there for me.

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Simple and easy and great flavor.

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I'm sorry to be the (apparently lone dissenter .... I followed the recipe except I substituted chicken stock for the wine. The meat was not tender, at all. I put the roaster - covered - back in the oven, this time at 350 degrees for 1-1/2 hours. The result was what was expected: tender and scrumptious.
I think the wine may be key to this recipe.
I still love Ree's show and her recipes!!

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Made this last night and it is a keeper! Will definitely be my go to pot roast recipe. So easy, tasted wonderful and plates up beautifully... what more could you ask for! I used the optional 1 cup red wine. I am usually a gravy person but the broth left over after cooking was more than flavorful spooned over the meat, carrots and onion. I love that the broth gives it a lighter taste and feel where gravy would seem heavier!

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This was a great foolproof recipe.