Pot Roast

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Awesome! The best pot roast that I have had in a long time. Thanks Paula!

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I was very happy with how this pot roast turned out. I followed many of the suggestions found in other reviews:
1. I used Kitchen Basics Beef Broth in place of the water and boullion cubes. I always use this brand; it has good, rich flavor and lower sodium;
2. I created a single batch of House Seasoning: 1 tsp salt + 1/4 tsp garlic pwdr + 1 tsp fresh ground pepper
3. I seared the roast, and I deglazed the pan with some of the broth
4. I did not have any wine on hand, and in my state, wine/alcohol can't be bought on Sunday, so I went without.

The meat was meltingly tender with great flavor. I served it over mashed potatoes and drizzled some of the juices on top. I wish I had a fat separator for the gravy, which was rather fatty.

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Love this! The first time I made it was to the letter of the recipe. I have changed since then to reflect our family tastes. I make it with much less onions and Lower sodium beef bouillon cubes(trust me, i love salt and you won't miss it with this sub. Merlot instead of Chardonay. I also make twice as much because the leftovers are so great and freeze well.

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great pot roast, even without the wine. I thickened up the sauce with a little roux I made as well. Great for days!

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My husband said this was one of the best dishes I've ever made, it was great!

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This was awful. I was expecting something great given so many of the reviews. There was too much water and this tasted like boiled beef with a horrible odor. I read one other review where the cook didn't have good results. Perhaps it was the bay leaves. Very disappointing given all of the time and effort that went into this.

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Nice. I was worried it was going to turn out too runny and too salty after about four hours in, but after adding potatoes the last couple hours it thickened up and turned out great.

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Oh Emm Gee - OMG, this is amazing. Wow! Thanks Paula. And thanks to all of you who tried and reviewed because I used a lot of your suggestions. Better than boullion, beef broth (low sodium cream of mushroom with roasted garlic, sprigs of fresh thyme, saute the onions, baby portabello's - all of it was fantastic. Oh, and add carrots and potatoes 2 hours before it's done. Made some gravy with the juice, cornstarch, meat, and mushrooms. Used Montreal steak rub instead of her house seasoning on chuck roast just because it's what I had. Also found black pepper with worstershire flavoring. Wow. Basically this is amazing and we'll do it again and again. Add a nice Chianti for dinner and you're in heaven.

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this is a great recipe! As the other comments show, it is very forgiving and you can make substitutions or additions to suit your own taste. I used piinot grigio, "better than bouillion" paste, and omitted the garlic powder but added more fresh garlic. As I have gotten to know my slow cooker better, I find it often creates too much liquid, so I cut way back on the amount of water I added. Be sure to make something like potatotes or noodles on the side to absorb the delicious gravy.

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This was an awesome recipe! I didn't use bouillon cubes because I didn't want a salty mess, so I used a low sodium beef broth (this was also in place of the water. Instead of condensed cream of mushroom, I used Central Market's fresh made cream of mushroom soup. I also didn't sear it before hand.
My family loved it and it will be going into our monthly rotation.