Perfect Pot Roast

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This is a fantastic and easy recipe. I've made many a pot roast in my time and this is right up there with all the best. I would be careful with the use of the rosemary and thyme, both are very fragrant/pungent, so "more is not better". I used 2 sprigs of rosemary and 3 of the time (they were small. I also like garlic powder and I used lemon pepper seasoning in place of the black pepper - just a personal preference. I love the idea of braising the onions and carrots first - it definitely gives a nice rustic flavor. Oh, and I also tossed in a few mushrooms. Good ole comfort food - add the mashed potatoes and you have a fantastic down home meal!

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The roast & the carrots were tender & delicious. It was a little more prep work than I was expecting, but worth it. I don't eat red meat... but when I saw Ree make this, I had to make it too! Even my 3 year old son, who is unbelievably picky, devoured his & asked for more! He couldn't be more of an herbivore... not anymore! I'd definitely recommend it.

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I was raised on the wonderful meals I have watched you make, however I could not make pot roast like my Mom made. Because I was under cooking it. I made your recipe saturday and it was out of this world good. I did de-galze the pan with red wine along with beef broth and i did add celery because i love it. I can't wait to make it again.

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I immediately went and bought a chuck roast and followed Ree's recipe suggestions (note I say suggestions...everyone is free to mix it up. Yummy and tender. I left out the herbs - not a big fan of rosemary. Potatoes on the side and some green limas..we were in Sunday pot-roast heaven. Love - love - love Ree Drummond. She is a woman of character and quite the 'character' on her blog. Her children will rise up and call her blessed.

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I make a recipe similar to this and when I added the rosemary and thyme and took out the potatoes. My husband told me in the 13 years we have been marrked that this was the best pot roast ever!

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This was absolutely delicious. The best pot roast I have ever tasted. My husband said it was amazing. He told me not to freeze the leftovers because he was having it again today. I've made pot roast in the crock pot before and have never been able to say that I loved it. This I loved! Definitely one recipe to keep and make over and over again.

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Made this yesterday and it's so much better than my crockpot recipe. I had a 3 1/2 pound roast and I used 1 cup Pinot Noir and 2 cups beef broth. Cooked it in my 5 quart Le Crueset dutch oven. It did take a bit longer to reach fall apart stage - almost 5 hours - but it was worth it. The braising liquid was delicious and went perfectly with mashed potatoes. Served chocolate bread pudding for dessert and it was the perfect Sunday meal.

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I've been making pot roast for 40 years, and this is by far the best pot roast I have ever made. I used dried spices and 1/2 cup of red wine. I am known for my brown gravy, but this surpasses it. I think I'll make it again next weekend!

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A perfect sunday dinner. Such a comfort food that it practically warms your soul. The roast was very tender. I had a 3 pound roast and cooked it for about 3 and 1/2 hours. The meat came out as if it had been in a slow cooker for 8 hours. For me pot roast is all about the tenderness, and it fell apart as she said it would. I loved the subtle sweetness the red wine added.

Also, another reviewer mentioned the fear that the carrots would be overcooked and mushy, I had a similar fear, but that should not be a concern. I cooked the roast for an extra half hour, and even then the carrots were not overcooked. They were cooked perfectly. Have no fear.

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Loved it!! I changed a few things. I did deglaze with the cab, then I added one can of diced tomatoes, then added the broth (low sodium. I also cooked it for 3 1/2 hours for a 2 1/2 pound roast. The best part was the onion and carrots (not mushy at all. I served it in a soup bowl over a scoop of smashed potatoes and steamed peas. The broth is succulent. grateful for all of the leftovers. Will be a Sunday favorite for years.