Pot Roast with Roasted Vegetables

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (52)

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Average Rating:

Total Reviews: 52

Showing 31-40 of 52

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  • on December 17, 2006

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    This is fabulous! The flavors are incredible.
    I also use large chunks of beef stew meat. This is the only way I make beef stew now, It ROCKS

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  • on September 05, 2006

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    This recipe was HORRIBLE. Yuk!!

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  • on August 27, 2006

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    A great twist on an old favorite in our house. The taste was wonderful and rich.

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  • on June 25, 2006

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    incredibly good, you can't go wrong with anything thay Tyler makes!!!!!

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  • on January 29, 2006

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    I've made this recipe three times and each time the roast comes out flavorful and perfect. I like to use a little less beef broth and a little more red wine when I make this dish. There is plenty for a family of four and any leftovers usually dissapear from the fridge the next day!

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  • on January 19, 2006

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    absolutely most tender roast I've had and the leftovers are great for making stew, just add some potatoes and whatever and you've got it.

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  • on November 17, 2005

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    The pot roast is great, as are the roasted vegetables, both of which warm up very well for a second--or third--meal. I also discovered that if you take the left over roasted vegetables and chop them a little finer and warm them in a skillet, you can pour beaten egg over them, add a little cheese--I used mozzarella--and make a great rustic fritatta. Very versatile dish.

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  • on October 05, 2005

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    His new one from How to Boil Water is not as good. You can tell you have the right one if it has whole tomatoes in the recipe rather than crushed. Not that the tomatoes are the issue.

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  • on October 05, 2005

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    recipe was very easy to follow but flavors just didn't mesh quite right to me

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  • on September 20, 2005

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    I finally got my girlfriend to stop cooking our roasts in the crock pot and use the oven. Thanks to this GREAT recipe no more dry pot roasts. I added alittle Worchester.

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