Sunday Pot Roast with Mushroom Gravy

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The gravy was wonderful, however the meat at 2 1/2 hours is way over cooked and dry. Will try again and cook it maybe 1 hour or so since I like my meat at a medium rare.

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This was fantastic.

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Add less salt to the meat..the roux was too salty so I had to add a raw potato to draw the access salt out, other than than it came out perfect.

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This was so easy and tasty. I was doubtful that so few ingredients would hit everything I was looking for in a pot roast but it did!

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Excellent and easy recipe. I used a 2 1/2 lb roast since there are two of us. I cut the time a half hour per someone else's comments and that was perfect. My fiancee loved this dish. I didn't have trouble with the thickness of the gravy; I just pureed more of the onions and mushrooms since I used the original recipe amounts for those ingredients. I also added baby carrots and used Montreal Steak Seasoning. Yummy. I'm glad we have leftovers and the house smells wonderful.

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Hands down the absolutely best post roast I have ever had--I make it at least once a month!!

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Great "down home" tastes and could not be simpler. My 4 lb. roast was finished in 2 hr. 15 min.
Added a slurry of corn starch & water to thicken the sauce. Delicious! Thanks Claire!

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So good!!!

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This was my second time making this. I cooked w/ a top blade roast that i thought was actually more flavorful than the bottom round as recommended. it was only for me & my husband so i got a 2.5lb roast & it was perfect...i cut back the cooking time in the oven by 30 minutes and it was falling apart. i wish the sauce was thicker even after adding some to the blender but it was fantastic overall!

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I loved this recipe! This is my third time making it. My family loved it. I left out the mushrooms. The gravy in the blender is a great idea. Poured over mashed potatoes and the roast. Yum! And I cooked it in the crockpot!!