Roast Beef with Gravy

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Roast was tender, but the vinegar ruined the flavor of the onions and the gravy. I also think 450 is way too hot. Use the left over roast to make a great beef stew the next day. I actually enjoyed that more than the original dish. I think I'll stick to the old crock pot method for this one.

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I encountered a few problems while making this recipe. I had a 2 1/2 pound piece of beef so I wasn't sure how long to cook it. I started checking it at about half the time the recipe called for and it wasn't tender. I ended up cooking it almost 4 hours and it did get tender but was very dry. The gravy was good and the beef was flavorful but since the meat was so dry I can't give it a higher rating.

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I never knew how sick and tired I was of crock pot roast beef until I watched your show for the first time. I'm now hooked on your Pot Roast and your show. I went out and got a 5lb roast and tried it the very next day. It was out of this world. Brought back childhood memories and the days before crock pots. Thanks you for sharing your family recipes with the world and I'll keep watching.

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This was the best pot roast I ever tasted. I had a 5 pound chuck roast in the fridge when I saw the program. I was getting ready to use the Barefoot Contessa recipe. Move over Ina Garten. Wow!

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I added more seasoning such as garlic and onion powder. It took me less time due the meat was 3 pounds

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Excellent. For those who suggest it needs more seasoning, it's because you didn't put enough salt and pepper. Think of it as eating a good "roasted" steak. You never need more than s/p on a Ny Strip. Why do you need more on this? Leave the extras out and you have yourself a great dish. Keep in mind the cooking time is "suggested"..watch your food.

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It came pretty good, but needed some extra seasonings.

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This is a great and easy way to prepare a roast beef. If I were only making this for my family I would add some thyme, rosemary and garlic to give it a little more spice. However, my father who likes a traditional roast absolutely loved this. It was tender and juicy (resting is important!, and I served it with mashed potatoes. I also just mixed the flour with softened butter to add to the pan juices for the gravy. It's much easier and it needed the butter for richness.

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So glad I made this! My roast was just under 3 pounds and I used two onions. I turned off the oven off around 2 1/2 hours and let it sit in the oven for additional 20 minutes. It came out perfect. Great flavor and even tastier on day 2! The only trouble I encountered is not keeping up with the water evaporating in the pan- it caused the drippings to burn so I could not use them for gravy but it did not effect the roast (didn't need the extra calories from gravy any how. Not sure what everyone else was having trouble with. Maybe your ovens are running hot.

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This came out moist, tender, and flavorful. Most roasts in the grocery store are about 2 to 3 lbs. so don't cook as long as this recipe or it will be dry. If you like the googy soup recipes you might not like this because you can taste the beef flavor (no vinegar taste at all. If you use a less fatty roast than chuck, the roast will be drier. Use common sense...when you change a recipe there will be differences. The gravy was great.