Pot Roast
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- Recipe categories: Meat, Beef, Dairy, Vegetables, Onion,
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Average Rating:
Total Reviews: 449
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By leahethridge_13...
biloxi, MS
on November 15, 2004
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This was the best recipe I've ever seen. I love to cook, but hate spending time in the kitchen for a "daily meal". I will use this often in the future.
By clamar_1446300
Elcho, WI
on November 14, 2004
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About 30-40 years ago there was a popular potroast recipe prepared with Lipton onion soup and Campbell's cream of mushroom soup spread on top of a chuck roast, wrapped in foil and baked. It was always a favorite, but has been replaced by this great version from Paula. Slow cooking brings back the tenderness which is often missing in today's more lean meats. I added 2 tablespoons of flour with the liquid because my husband prefers a thicker sauce. Flavor is outstanding and a nice change from the usual onion, carrot, red wine, etc. recipes.
By jennifer_fenn_4...
Spring, TX
on November 09, 2004
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YUMMY...
By sandy6969_1171469
mt. enterprise, TX
on November 03, 2004
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this is absolutely the best pot roast I have ever tasted! The preparation time is fairly short and the results are wonderful...my family went crazy when they tasted it!
By auntieyolie_1273150
Glendale, CA
on November 02, 2004
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OH MY GOD! We were in Heaven. The roast just fell apart, had too spoonit out. It was to die for. Leftovers were even better. I even went out to buy a crockpot I so always wanted. Paula's show is My very, very favorite. Thank you Paula. I am making it
Sat for our 40th reunion committee meeting at my home.
By ke77y
vero beach, FL
on October 29, 2004
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I usually dont like pot roast but if I were to eat it, this is the recipe I would want to eat. My husband and his friend loved it. They ate a 3 pound pot roast between the 2 of them. I think I might have used a little too much water to cover the meat, next time I would use less for a thicker sauce? But the flavor was wonderful.
By kfountaine_531893
Amherst, NH
on October 29, 2004
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This certainly was an easy recipe to make, although searing the meat made an awful mess! I deglazed the fry pan with the wine, then stirred in the soup before pouring it over the meat. Also, my roast was a flat (blade? piece and ended up cutting it in half/making two layers of meat and onions. It made lots of gravy which was quite good served over mashed potatos. The meat was indeed moist and tender but loses a point because you are left with just a bit of an artificial taste (someone referred to it as dinty moore!! from the canned soup. Still, for a no fuss meal, I'll accept the tradeoff.
By cindynelvis_1304321
Btown, IN
on October 29, 2004
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I love this recipe. It's easy and flavourful. I added beef broth to it and some mushrooms to it at the end of cooking time. The meat was fork tender with a great tasting gravy.
By sanchnglen_884496
Georgetown, TX
on October 26, 2004
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Everyone who has tried this, loves it! Pot Roast has usually been a dry entree but this recipe is fail-safe.
By dvolkert_1228110
marietta, GA
on October 24, 2004
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Didn't have a slow cooker with us due to a move. So, sauted onions until lightly browned and put in a 300 to 325 oven for 5 hours. Meat fell apart, gravy was wonderful. We will have this dish again!