Classic Pot Roast

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I havent yet made this - but can tell by the ingredients and directions that this Chef really knows what they are doing. Will make this v soon.

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This is hands down the best pot roast we've ever made. My wife and I combined on this because there was so much prep work and so many steps.

What makes this an unforgettable recipe is the gravy. I thought the meat was flavorful until it was combined with the gravy, and then it was lifted into another flavor sphere altogether. The gravy somehow has a sweet taste to it, kind of like a ginger/soy sauce mixture, neither of which are in the recipe. The gravy flavors just go on for days and days. This will become a comfort food staple in our home.

One more thing: like another cook here, we added red wine instead of white. And we also used beef broth instead of mushroom broth, but added a ton of sliced white mushrooms to the pot about 30 minutes before the pot roast was done. I had wanted to use creminis but the grocery store was out of them.

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I've made this pot roast twice and received a lot of compliments on it. A friend of mine even asked me for the recipe. She claimed it tasted like her grandma's pot roast.

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Made this tonight, was the best! I little different flavor than we are used to for pot roast, but my husband & I loved it. my 8 y/o was so-so with it; she liked the pork tenderlin from last Sunday better!

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I'm not a pot roast fan but my boyfriend is. I made it and it was delicious. The only thing I did different was add red wine instead of white, I wanted the riched flavor. Definitely make this again.