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Perfect Pot Roast Recipe

Perfect Pot Roast

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (264)

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Average Rating:

Total Reviews: 264

Showing 191-200 of 264

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  • on October 19, 2011

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    Made this for my family the other night and it was great! We all loved it! I used low sodium beef broth to keep it from being overly salty and I deglazed with red wine. Roasted at 275 for a few hours with chunks of onions, unpeeled carrots, and POTATOES and it was wonderful. Will have a hard time doing a crock pot roast again after this!

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  • on October 18, 2011

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    Wonderful!

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  • on October 17, 2011

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    So very good! I can only think that those that didn't like it must have done something wrong. Making it again tonight.

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  • on October 17, 2011

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    Very good, I over cooked it by mistake but will try again. Mine was a little salty, will not season next time, I'm sure the beef broth had enough salt in it to salt the roast.

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  • on October 16, 2011

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    Best pot roast ever!! Making it again tonight.

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  • on October 16, 2011

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    One person said it was the worst Pot Roast ever !!!! it was far from that. I did put in potatoes instead of doing mashed. The carrots AND potatoes should be large chunks and they "do not turn to mush"... you did something very wrong. I forgot Rosemary but did put in Thyme and it was the most delicious Pot Roast I ever made. Cooking it at 275 in the oven is the BEST way to cook it. If you check it after 2 -2 1/2 hrs. and your meat is tender --- take it out! - you don't "have" to leave it in for the exact time she mentions - duh!
    I just purchased your cookbook and it has every recipe you made on your show. I love your romantic story about how you met your husband.

    Since you asked for suggestions for your upcoming shows in January - There is a recipe on your blog "Southern Chicken and Corn Chowder" that looks so yummy. January and the winter months scream - STEW and SOUPS!!! CHICKEN AND DUMPLINGS !!! - Now that's comfort food!

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  • on October 15, 2011

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    Wow! The only other time I made pot roast was in a crockpot and my husband was just not crazy about it. When I saw this recipe I had to give it a shot. I don't own a Dutch Oven or large stove to oven pot so I browned my veggies and the roast in a heavy soup pot on the stove, deglazed with red wine in that pot and then transferred everything to a 9"x13" baking
    dish and covered it with tinfoil. After 3 hours I added Crimini mushrooms to the meat, carrots and onions. It took approximately 4 hours for my 3.25 lb roast to get tender, I served it with creamy mashed potatoes and then we definitely did the happy dance around our dinner table! This was a delicious meal and since we had it last night on one of the rare cold and rainy days in Southern California, PERFECT!!! Can't wait for the leftovers today. Thanks for a super tasty and simple recipe!

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  • on October 14, 2011

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    Whenever I cook a pot roast or corned beef item, I add carrots, onions, and celery in the beginning. Halfway through I pull and discard the spent veggies and then add fresh carrots, onions, mushrooms, celery and/or potatoes. I add spices including parsley to a teaballer so I can easily discard them as well. Not a fan of rosemary sprigs in my dish.

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  • on October 11, 2011

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    This is a winner, will make again and again. I watched the episode and couldn't wait to make the dish. I bought a 4-5 lb. roast, it did take more like 6 hours to cook on the low heat, but I was like Ree, I always went by the directions and my roast were not falling apart tender, it is slow and low for this cut of meat. Love it, made my day. Once I got it, I will probably tweek it with more veggies and I served over noodles.

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  • on October 10, 2011

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    This recipe is delicious!! We raise our own beef and I also have lots of pot roasts. This is now my favorite recipe. I also added mushrooms and garlic and thickened the broth with a little flour. Used my Martha Stewart 7-Quart Dutch oven and served with mashed potatoes raised on our farm. I cooked it in an oven at 300 degrees for 4 hours. I have made this 3 times already for family and friends. Thanks Ree for this great recipe.

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