Company Pot Roast

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I truly loved this recipe. I always found the overcooked veggies associated with pot roast to have a bad texture. After sauteing the vegetables I threw everything in the crock pot instead of using the oven. The best part was using the leftovers to make a beef pot pie a few days later. That pureed gravy made for an incredibly flavorful new meal.

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This is the best pot roast I have ever had! I made this for my large family and also received rave reviews, from even the pickiest eaters. Thanks again Ina for another amazing and delicious recipe! You NEVER let us down.

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I had a 2 1/2 lb. roast and a 7 quart Dutch Oven, so I had to cut back on the vegetables and liquid, as did many of the reviewers here. Next time I'd cut the veg in half, as well as the tomatoes and liquid (or buy a bigger Dutch oven. The flavor is exquisite but, just like Giada's short ribs recipe (which has the same basic veg components and similar flavor there's a LOT of fat in the sauce, and I trimmed all of the fat off the outsides of the roast before I seared it. I ended up cutting away as much fat as possible from the roast and using the sauce and meat chunks for a pasta ragu which was, as Ina would say, "amazing. How good is that?"

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Fun to make with an unbelievable flavor yielding extra sauce that is worthy of incorporating into other dishes.

I made this for my dad's birthday. The entire family raved over this dish. My Siicilian mother, who has something to say about everything, was left speechless. I take that back. She told me I didn't make enough to give to people who couldn't come.

Bravo Ina. Bravo.

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OK, I know I'm not supposed to say this, but Ina's pot roast was almost as good.....maybe better....than my own mother's. And that's saying something. There were more steps involved than my usual pot roast in the slow-cooker, but it was worth it. I made it for my regular casual dinner guests, but it was still company, and it was enjoyed by us all. I didn't use the flour to brown it, but it turned out brown, crisp, and delicious. Thanks to Ina once again! She's the best!

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When I watched Ina make this pot roast on her show, I knew this had all the makings of perfection. I made this on a rainy weekend in, the whole house smelled sumptuous - it was torture waiting for the dish to be ready. When we took our first bite, we just looked at each other and sighed "this is unreal." I cooked it for a total of 3 hours - it just falls apart and melts in your mouth. We had to stop ourselves from eating insane portions of this dish - it is so incredible you absolutely do not want to stop eating. You must serve this with mashed potatoes or fabulous french bread to fully enjoy the heavenly gravy to the last drop! Ina - thank you for a recipe that will be a beloved family tradition in our house from now on.

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This recipe is absolutely INCREDIBLE! We had it with a Tyler Florence Potato-Cabbage Au Gratin recipe and the flavor combination was terrific. The largest chuck roast I was able to find was only 3 lb. - but there are just two of us. Gravy-lover that I am, I didn't modify the amount of the sacue base since the roast was small. We ate much of the roast over two nights, and used Ina's TV suggestion of making a Bolognese sauce with the leftovers by adding a touch of cream There was a small chunk of the roast left over that we finely chopped, added the cream and tossed it with pasta and parm. My husband said that even if we hadn't had the roast first, this was the consummate Bolognese sauce!

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We buy an entire steer for our freezer, so I have alot of chuck roasts to use up and I am always looking for new pot roast recipes, even a slight change in ingredients makes a difference in not eating the exact same thing. As for the salt, I always use commom sense. Anyway, the recipe was great, but I had about 3-4 cups of sauce left over. I didn't want to waste it, so I divided the sauce into 2 freezer containers & froze them for another use. When I needed a dinner I could leave for my husband, I took out 1 container (thawed, browned 1 1/2 lbs. of ground beef, cooked up 3/4c. elbow macaroni mixed it all together, sprinkled with chedder cheese & baked for 20 min. at 350. He liked it & that was a change from the same old Shepard's Pie. And I agree that the Food Network web site is very slow, it never used to be this bad.

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I made this roast last night for friends. It was wonderful! I read all the reviews and followed the suggestions of less salt . I processed all the veggies and made smooth sauce as someone else had done. I also added carrots after the first hour to serve as a side dish. After lowering the oven temperature to 250 I let the roast cook for over 2 hrs because the carrots were not done after the recipe time and the roast was not to that falling apart stage that I like. My roast weighed a little over 4 lbs and I am ashamed to say that the four of us ate the whole thing.
Gail

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This is one of the best pot roast I have ever made. I got 100% rave reviews by others that ate it. I really love Ina's recipes and enjoy the fact that her recipes don't have a lot of Foo Foo in them. As easy to follow as America's Test Kitchen. You have some of the best programs on Food Network.