Company Pot Roast

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I made this pot roast after watching Ina prepare it on her show. My intention had been to share it with my sister. However, it turned out I got to share it with two of my sisters. We sat there eating it and over and over each of us kept saying, "This is soooo good", "This is soooo good". And then there was enough leftovers for at least two or three more meals. I couln't wait to eat the left overs.

My first reaction to making this was there was a lot of salt. I cut back alittle and didn't feel it needed more salt. I also didn't have any burgundy wine on hand so I used what I did have and don't think it made much of a difference. Next time I will use the burgundy just to be sure.

Absouletly, by far the best pot roast I have ever had....Thank you Ina!

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As Ina would say..."how easy!!!". Made the first time today for friends, it was an instant hit. It's probably the best tasting pot roasts I've ever had (sorry Grandma!.

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This is the most amazing roast we have ever had. Next time I will do it strictly according the recipe to see if it even better. I used a crock pot instead, pre softned the veggies in a pan with some olive oil, tossed into crock pot with chicken stock and boullion cube. Placed pre-seared chuck roast on top , added brandy and a nice deep red wine. Added Rosemary and let cook for 5 hours. PERFECT! This will be my permanent go to recipe for roast for now on!

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Family loved it. Husband and father said it was the best pot roast they have ever had. Store only had 3 pd chuck roasts. Cooked in about 2 hours on 350 (was also making cookies and I don't have the luxury of a double oven. Added mushrooms and reduced the somewhat pureed sauce on the stove top to make a thicker gravy. Made a big batch of mashed potatoes and roasted broccoli to accompany.

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I just made this for my family. I've never made a pot roast before. I followed the recipe except for the amount of salt and pepper. I only used the salt and pepper to season the meat before dredging with flour. Then when it was time to put in the oven, I put it in my crock pot for 4 - 5 hours on high. It was perfect! My guys really loved it, even my Dad who is the food critic of the family! Very easy and definitely will make again!

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I made this delicious pot roast last night for my family and everyone loved it. I didn't have the chuck roast I had an eye round roast on hand, the meat was still tender and juicy. I was very impressed with the sauce as it was not the traditional gravy of flour and fat, the veggies were delish! My family said this was a keeper, so I have added to my recipe box. Ina another great one as usual.

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This was really good! I wish they had an option to take pictures of the food that we cook from the recipes we get off of this site. I added dried porcini mushrooms, and the flavor was off the chain! Ina always states "I turn up the volume" but I even turn it up more on her recipes. Always a great road map Ina, but I like to take my own way with different twists, turns, and ingredients!

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This is the best pot roast ever. Thought I'd give all of you a heads up that I normally cook this in the oven but it's super hot in Oklahoma so tried the crock pot--had to finish it off in the oven. Nothing wrong with crock pots but I don't think it's the same as oven roasting and it needs to cook longer than the 4-6 hours (4 lb. roast than the person on the crock pot method on another website recommended. Thought it was interesting this time that the carrots did not cook down to mush. Just depends on how large and small you cut them. Do not hesitate to try this recipe and follow it exactly. Used a $10 bottle of cab sav and it was great. Looking forward to cooler weather and oven roasting.

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DELICIOUS! The list of ingredients isn't short, but there isn't anything unusual. A little bit of prep time will reward you with tons of flavor. I will make this again and again.

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Ina-esque. Served with egg noodles. The meat was great. The sauce was amazing. A great meal with lots of time to sit and talk while it cooks. Thanks, Ina!