Pot Roast 2

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First off Jerusalem Artichokes are not artichokes at all, so don't use what you know as an artichoke as a substitute. Jerusalem Artichokes are a tuber and sometimes used as a substitute for potatoes. I could not find Jerusalem artichokes so I used a waxy Eastern (Maine potato and it worked out fine. I added some shitake mushrooms to add some of the lost earthiness. Overall the dish is fantastic. Total keeper. Thanks Anne!

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FABULOUS! My picky teenager loved this pot roast. Instead of squash and artichokes, I used potatoes and carrots. It came out great! And the figs worked great too, even though I didn't think they would.

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This is the best pot roast I (or my family! has ever eaten! I converted the recipe to a crockpot recipe - still browned the meat and prepared everything on the stove top and then transferred it to the crockpot instead of putting it in the oven, then added the vegetables (carrots and butternut squash a couple of hours later - came out beautifully and the taste was phenomenal! Served it over garlic mashed potatoes and it was a hit with everyone. Thanks, Anne!

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This is my first time making an Anne Burrell recipe, but it will not be my last. According to my son, this recipe should receive "5 million stars". This dish is awesome!!!! I couldn't find Jerusalem artichokes at the store so I substituted jicama, which turned out really well. Thanks Anne!!!!

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Anne , You know how to cook thats for a fact, I love all your recipes and tape all your shows, This Pot Roast recipe is amazing .I love it! I can eat it 3x a week with no problem never get tired of it. Keep up with sharing with your fans.

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This is so scrumptious, it's just incredible. Anne, you are my hero!

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We followed the recipe exactly, and the results were spectacular. The combination of flavors is really delicious and a little exotic, so it's especially nice for guests. Jerusalem Artichokes (aka sunchokes were hard to find. They are NOT the same as regular globe artichokes, not even related. They are related to sunflowers, native to the eastern US, and harvested in November. I was able to find fresh ones at a local farmers' co-op. They have a slightly sweet nutty flavor, and look like a cross between a potato and ginger root. They were a very nice addition to the pot, and worth the trouble to find. You don't need to peel them, but be sure to scrub them well to remove any dirt.

This pot roast is really good. The only change for next time, strongly recommended, is to put the star anise pieces in a little cheesecloth bundle. They will be much easier to find and remove before serving. One of my guests bit down on a piece and said it was rather unpleasant.

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AMAZING!!!! For sure don't omit the star anise, figs, or artichokes (I just used canned ones in water, they really add a lot. We also did this in a slow cooker which worked great!

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Like every Anne Burrell recipe I've tried, this one rocked. I don't like figs, couldn't find butternut squash or star anise, but substituted toasted anise seeds (about a teaspoon and fingerling potatoes. The orange and anise were wonderful flavors. Next time, I'll use a bit less vinegar or add a bit of something sweet to make up for the figs. All in all, another "you can do it" hit from Anne

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Watching this episode of "One-Pot Wonders" and decided that the pot roast would be tonight's dinner, can I just say AMAZING!!! I am not a fan of flavorless pot roast and this was anything but that! I did not have the figs or artichokes but added mushrooms. My husband is not a fan of vegetables so I used an immersion blender and turned them all into a fabulous gravy to pour over the roast and mashed potatoes. Happy Sunday Dinner!