Company Pot Roast

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Made Ina's Company Pot Roast for the 1st time on 11/29/12 for my 8 yo son's b'day! Yes, he wanted pot roast! My MIL & I caught the episode that showcased this recipe & I've been dying for pot roast (had enough Turkey leftovers! It is the BEST pot roast I've ever made! We call it fancy pot roast! Followed everything except didn't buy tied roast but "regular" pot roast. Rave reviews from my family, all 3 kids too! Had a ton of sauce left, but like others have mentioned...that is a GREAT thing!! I too thought salt wld be an issue, but was not. Thanks for another great recipe. This is a keeper. We will have again I think for a casual Christmas dinner, but will get the tied pot roast!

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I have made this approx. 3 times. It is a very special recipe for me now. I love it, it lasts and taste unbelievable. I'm making it again tomorrow and it will be a big hit. I will use this recipe forever. Thank you Ina. Love Lisa

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I don't usually use a written down recipe when I make pot roast, which I do in a crock pot, but when I saw Ina make this I thought it was similar to mine but I liked the things she did that were different to mine. And since I just acquired a dutch oven I thought this would be a perfect recipe to try.
It was wonderful! My roast was only 3 pounds so I halved the remaining ingredients. The gravy was delicious. And as far extra gravy, anytime I have leftover gravy it's a good thing! I just freeze it and use it for something else!

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This is a really good pot roast. When I first read the recipe over, I thought way too much salt. So I really tasted as I made it and discovered it really needed all the salt. I think the veggies and the fat in the meat require a lot of salt. I made it as directed and it was great. My company loved it. It does make a lot of sauce. I have about 2 cups left that we will have with meatloaf for another meal. Another perfect Ina recipe. Thanks!

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This was delicious! I followed the recipe exactly. We ended up with a lot of sauce, but I'd rather have too much sauce than not enough. We had friends over for dinner, and everyone had 2nd helpings. We served it with mashed pots & used some of the gravy for them.

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Simply put its frickin awesome and i love Ina!!!!!! Sending love your way Ina all the way from the Bahamas!!!!!

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I make this at the beginning of every winter and 4-5 times again each year. My kids beg for it. I have come to find that I don't need olive oil anymore, and the pureed veggies thicken the sauce without flour/butter. It's the most perfect recipe I've found to date.

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Made this last night for Sunday dinner and the family LOVED it. I too used a can of tomato purée instead of whole tomatoes in purée and still delicious. Also, only used 1/4 of the salt and that was plenty. The sauce is amazing, using an immersion blender was quick and easy. Thanks Ina!

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A keeper, wonderful for a cold fall Sunday evening! Will make soup with left-overs.

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This is an extremely flavorful recipe. The meat comes out amazing! It is so tender. My husband loved this! I however am unable to handle the flavor which is MY issue. I like very simple foods. The gravy for the pot roast gave me a wonderful idea. Since, the flavor is too intense for ME I am going to use some of the gravy as a base/ingredient for a beef stew. Not sure if it will work, but it's worth a shot! Thank you Ina for yet another great dish and so many ideas you continue to bring to my kitchen.
** Updated - I took 2C of gravy from this recipe, added 2C chicken stock, 1 chicken bouillon cube, veges & cubed beef . I cooked it at 350 for 3 hours. It was amazing. Next time I am thinking about including some barley. So, this one dish has the potential to make several different dishes! On a side note this stew I made was amazing! My husband didn't have a chance to have it more than once because I ate it all!