Emeril's Pot Roast

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this in the slow cooker instead of dutch oven. The potatoes and carrots took a little longer, like two and half hours, but the rest was fantastic. It smelled great and was very little work. Great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was excellent AND simple! Modifications: Roasted for 1.5 hours with 3 cups stock, 1.5-2 cups red wine. Added veggies (carrots, potatoes, parsnips, mushrooms, onions and ~1 cup each stock and wine, roasted 1.25 hours. Gravy as directed. Will absolutely make again...and again...and again...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My fiance' loves this recipe! Thabk you Emeril

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My 3.5 lb roast was dry, only moist in very center. Also, I had barely any liquid in the dutch oven at the end of the cooking time - just enough to glaze the meat and veggies; there was no way I could have made thick gravy. However, the flavor of meat and veggies was terrific. I will make again, but adjust cooking time and monitor liquid level in the pan.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I thought this roast very, very tender and tasty. I didn't have beef stock so substituted it with chicken. I also must admit I didn't add the parsnips or turnips, and used russet potatoes, celery, and a sprinkle of cayenne pepper. I added potatoes/veggies after 3 hours and cooked a total of about 4 hours.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious, flavorful, and tender, a big hit with the family! I followed other reviewers' advice and used half stock/half red wine, and cut the total cooking time by an hour. Thanks for the great recipe!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just made this roast. it is awesome Happy New year!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Melt-in-your-mouth tender meat with comfort-food gravy and vegetables. Wonderful for a cool fall day. For those looking for more flavor; try a 50/50 beef stock/red wine blend for the liquid.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made the pot roast today but for me the meat did not have enough flavor. I will try another recipe next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was so easy and so good. I'm happy to have such an easy pot roast recipe that is good enough for company! My family always asks me to try Emeril recipes as they are usually the best!