Company Pot Roast

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This was my first time making a chuck roast and also using leeks. It was phenominal!! So flavorful! Perfect Sunday meal.

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Fabulous, simply fabulous! I modified the recipe a little, added fennel, a variety of mushrooms and Worcestershire Sauce - the sauce had a rich flavor and the beef was tender. I would definitely make this again.

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I made this for the first time at the holidays when family was coming up for my Dad's Birthday. I decided to make it being it looked absolutely delicious on tv and I didn't know yet what to prepare. So happy I decided to make this. It was to die for. We had 5 adults eating this including myself and there was so much left over after. I ate this for dinner I think for 3 nights after! I read up on the reviews before hand and this is what I have to say: 1. I didn't put leeks in ours as we're not big fans of leeks. 2. The wine I used was a Pinot Noir and it was a great tip when someone wrote to just buy the little bottle of Cognac and that's what I did. Don't leave that out of the recipe. 3. I didn't put any of the sauce in a food processor/blender and next time I'm going to put just a little in a blender. The sauce was absolutely delicious, don't get me wrong, but it was soupy. Other than those tips, this is the best pot roast recipe ever. I will continue to make this forever.

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This recipe was way too labor intensive and the result was just ok. The tomato flavor was dominant. Would not make again. Followed recipe exactly. Yes, lots of sauce but not the best pot roast recipe. My family was not impressed at all. The veggies way out of proportion to the meat. Lots of sauce but it was not a wow for our family.

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I am not a pot roast lover but this recipe has turned me into one. I have made this several times and will continue too! I use the pot roast meat from Wegman's and it always turns out moist and delicious. I follow the recipe perfectly and I get rave reviews everytime. Thank you Ina!!

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I have not cooked with red wine before but I saw you make this one day and thought I would give it a try and I am so glad I did. What a wonderful Sunday meal it turned out to be, and one I will continue to make for my family an friends.

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Quite simply one of the best dishes I have ever made! Actually, I have already made this several times and it is a hit with my family and many guests I have served it to. Everyone wants the recipe. I follow the recipe except I never have brandy or cognac and it is still amazing! Buy a decent to good bottle of wine, it will make a difference in taste! This is a keeper and no need to look any further, it is simply perfect!

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I made this on Christmas eve and it was such a hit with my family.My seven year old has asked me to to make it for his birthday, high priase indeed. I used a 3 lb boneless sirloin tip "tied roast" as I don't like the fat of beef chuck. The flavor was great. A great wine is " La Veille Ferme", from Rhone Valley Vineyards, you can find it easly enough and it's inexpensive. ($8 a bottle. Use good cognac and cut down on the salt a bit. A new favorite...

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This pot roast is magnificence!I love that vegetables are used to make the "gravy" instead of a heavy flour rue. The flavor is off the charts....even better the second day!Fresh herbs made the difference......followed it to the letter.Ina never disappoints!!

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This was by far the best pot roast I have ever made. My wife does not like pot roast, but she really enjoyed this one. Ina, you killed it on this one. As we are not thyme and rosemary fans, I instead added rubbing the roast with McCormick Just a Pinch Basil and Garlic. I also seasoned the vegetables with the same before adding them to the pot. I omitted the Cognac and simply added more wine. As side dishes, I made mashed potatoes and mixed vegetables. Oh...one word of warning....make sure the lid of the blender is on tight before pureeing the sause....it will save you about 15 minutes of additional clean up time. Don't ask.