Pot Roast

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FreddieC007 - You aren't supposed to to add the whole cup of salt. You use 1 1/2 TEASPOONS of the MIXTURE of salt, pepper, and garlic powder.

I thought it was pretty good. I did not think it was too salty but if you're worried about too much salt, use low sodium bullion and mushroom soup.

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Salt in the seasoning, salt in the bouillion, and salt in the soup - way OTT! At least the recommendation could have been to use low-sodium mushroom soup, and spare the poor beast the insult of using bouillion. A home-made stock or fresh store-bought is the only broth that should be used when cooking anything!

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The meat was very tender and beautiful, but the salt rub was WAY too much. 1 cup of salt? Seriously 1/2 C would have sufficed. My guests were all asking for more water. Let me put it this way: I would NOT feed this to someone with a heart condition.

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This was so tasty and delicious. The only thing I changed was that I didn't add water at the end. This makes it too watery and dilutes the concentration of flavor. Keeper!

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This recipe is sooo goood! My daughter love it and so am i! So simple to make it but the taste is so delicious. Thank you Paula!

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This is a absolute winner! When reading it I thoght it seemed to simple to have the complex flavor that it indeed has. I did sweat the onions in the pan I browned the roast in and then de-glazed it with the wine. I also added carrots and new potatoes 2 hours before it was finished. I thinkened the gravy with the cornstarch and water as mentioned in the video. It was a hit with everyone and so easy to make. Thank you Paula!!

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I did not have cream of mushroom soup so I added two cans of sliced mushrooms and some cream and flour to simulate the soup. I also de-glazed the searing pan with the sliced onions to impart more flavor into the crock pot. It was delicious! I think I prefer having those extra mushrooms. Whoever said there was too much salt must have misread the recipe.

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My husband LOVES this recipe. I use the wine to deglaze the pan after searing the meat - it seems like not doing this would be missing an opportunity. Also, with about 3 hours left I throw some veggies (carrots, potatoes, celery in; the carrots are the best thing about any pot roast if you ask me.

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My whole family and guests loved it! I have three young tots...they loved it! We threw in carrots as suggested by some others. We also served up mashed potatoes and smothered them in the delicious gravy. Of course buttered rolls helped sop of the extra gravy too!

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I added carrots, celery, zucchini, Italian stewed tomatos, shallots, beef broth, and substituted tomato soup for the mushroom, but then added a handful of mushrooms, and about a cup in a half of the wine. The flavors infused with the beef and crated an amazing broth with a savory flavor!