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Pot Roast Recipe

Pot Roast

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (449)

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Average Rating:

Total Reviews: 449

Showing 31-40 of 449

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  • on May 03, 2012

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    This was so delicious. My family loved it. Came out just the way it looks. I used some of the juice to make a gravy to put over the meat and served with mashed potatoes and corn.

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  • on April 26, 2012

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    This was simple to make and delicious! I added potatoes and carrots at the end. Great over rice, too! Love it.

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  • on February 27, 2012

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    GREAAAAAAT

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  • on February 13, 2012

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    Oh My, what a wonderful meal for the coldest day of winter so far... this pot roast reminded me of a great traditional Sunday Roast that my Mum to make in the oven. I did add a couple of things, a little extra Chardonnay, can of beef broth, approx. 4 tbsp Worcestershire sauce, onion soup mix. I added extra onions & baby carrots, then took some of the liquid to thicken into gravy. Served with whipped red skinned mashers, peas & yorkshire puddings, topped with lashings of gravy. Oh My, this was a hit!!! The flavors were amazing! I topped off this Sunday family meal with Hot Apple Pie served with lashings of hot custard. This is definitely a keeper - next time I will use Cream of Mushroom with Roasted Garlic - I want it to be Sunday again!! Thanks Paula!

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  • on February 07, 2012

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    I love an easy meal like this. This was so delicious! My family loved it. Good left overs too, just be sure to cover the meat with the sauce when you save the extras, if you have extras left!

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  • on January 23, 2012

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    I enjoyed the pot roast and so did the family. The taste was very good and flavor-filled. I added thyme and rosemary because I didn't have a bay leaf and it tasted good. Be sure to cook the roast long enough so the meat is tender and not chewy. I am sure I will make this again. Might even just make the gravy/sauce and use it with a different, better cut of meat.

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  • on January 07, 2012

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    I made this pot roast tonight for dinner and I have to say it was spectacular! I did however make a few adjustments from some of the other reviewers tips.

    1. Season beef with salt, pepper, garlic powder and rub in.
    2. Coated in flour and seared over medium heat with about 1 tbl olive oil. Once seared placed in crock pot.
    3. In remaining olive oil, smidge more if needed, I added half onion, 2 cloves garlic & celery,
    4. In a mixing bowl I combined 1 can cream of mushroom,1/2 cup Pinot grigio, it's what I had handy, 1 can low sodium beef broth, 1 packet onion soup mix, 1 beef bouillon cube crumbled, a dash of Worchestire sauce & veggie mixture. Whisk well, pour over roast & throw in 3 bay leaves.
    5. Turn on low for 8 hours and prepare for awesomeness!!!!

    I served with mashed potatoes but next time I will add potatoes and carrots to the crockpot about 2 hours into it.

    Will definitely make over and over again! ENJOY!!!!!!

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  • on January 05, 2012

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    This pot roast was very delicious! It was a little dry but the liquids left over made the most amazing gravy! We used beef broth instead of water and bouillon cubes and used champagne instead of wine because that's what we had on hand. We also had a bit more meat than is called for but pretty damn good all round. We would definitely recommend this!

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  • on December 19, 2011

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    This roast was delicious! I only used half of an onion and skipped the wine because I didn't have any. Next time, I would only put a cup or so of water in because there was way too much liquid left in the pan at the end. I will be making this again; my husband loved it!

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  • on December 09, 2011

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    I used 2 cans Cream of Mushroom soup, 4 beef boulion cubes and about 5 ounce of water. 1/2 cup of chardonnay, No bay leaves, 2 garlic cloves, 6 lg carrots, and a 1/2 onion, Delicious! It was perfect gravy consistancy.

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