Company Pot Roast

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OMG this is the best pot roast I've ever tasted. Definitely good for company!

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Great recipe! I made this for my in-laws and they absolutely loved it. The prep time took me awhile so it's not something I would put together if I was short on time, but definitely worth the work.

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I make pot roast all the time but never followed a recipe. My ingredient list was always similar to Ina's - but this recipe blows any pot roast I've ever made before right out of the water! The addition of leeks, and blending the vegetable and juice together to make the glorious sauce...SUPERB!

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Easy, simple and worth the time. I've always used Rump or bottom round roast, the flavor of the chuck in incredible. My only stray was I used homemade beef stock I had in the freezer in lieu of chicken stock. I served with the baked potatoes with the yogurt and sour cream and added a bit of garlic - whew hoo, what an awesome meal.

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Two things: First, this recipe shouldn't be categorized as EASY. It's a medium for most cooks -- and I mean those who know a little something in the kitchen. Second, it is delicious and totally worth the time and effort as it is now a staple in my house. I don't ever doubt Ina, but I do disagree with the label of "easy".

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Made this for dinner. It's delicious. I used a dry red that was in the house, and subbed brandy for the cognac. Also, put it in the crockpot and added a few potatoes.

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Super good. I cooked mine in a pressure cooker but did all the prep as prescribed. Amazing flavors. I added some small creamer potatoes in with the other veggies. Really great recipe. I'll definitely add this one to the regular favorites list.

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This is my all-time favorite pot-roast recipe. The gravy is to-die-for! I use an eye of round roast and follow the other directions exactly. Makes a lot of gravy so last time I cut up the left-over meat and veggies, added four cups of chicken broth, some frozen peas, and had soup! Great that way too.

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Easy, easy, easy. Wonderful flavor! Made a few changes...a little less oil, more chicken stock extra carrots and extra canned tomatoes.

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I must say I love cooking Ina's recipes. This pot roast got rave reviews from my guests! I did all the cut and prep work first which was fun having never worked with leeks. The only thing I didn't add to this recipe was the cognac since I didn't have any and didn't want to spend the money for 2 tablespoons, so I'm not sure if I missed out on much but it was pretty fantastic without. I served it with fresh baked bread...YUM!