Pot Roast

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so moist even those who don't like meat in my family ate this all up!

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Very tasty - very good recipe!

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This is very similar to how I've made my crock pot roasts for years. I've tried Paula's way this time and it's amazing! Salt? Kinda like butter...gimme more! I didn't find it to salty at all and neither did my husband and kids. Maybe they're just used to saltiness after all my years of cooking lol

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This was a really good recipe and it makes the house smell amazing. I did make some changes though:
-Omitted the onion because I didn't have any on hand
-6 cloves of garlic instead of only 2
-1/2 cup of sherry in place of the chardonnay
-1 can of beef broth (880mg sodium instead of the 4 bouillon cubes (11200mg sodium!!!.
I did as someone else suggested and deglazed the pan with the beef broth. The roast was very tender and would make awesome french dips with all that juice left over.

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This recipe is absolutely FABULOUS! My meat was very tender, juicy and full of flavor. I did make a few slight changes based on the ingredients I had on hand. I used a rump roast seasoned with lots of Paula's House Seasoning, seared as instructed with peanut oil instead of vegetable. I thinly sliced onion wedges along with crushed garlic to collect all those juices left in the pan. I used Marsala Wine along with the worcestershire sauce, bay leaves and water. I thickened up this mixture with arrowroot powder which I mixed with cold water(similiar to cornstarch I put all this in a dish lined with foil (for easy clean-up along with an additional layer of foil holding the meat,I pour all this gravy over it, covered with final foil layer with two holes for steam release and cooked 3 hours and 20 minutes on 325 degrees. This was the BEST ROAST I'VE EVER MADE!! I Love it.

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I use a high stew pot to both sear and cook the pot roast. In the pot I added the vegetable oil only enough to cover bottom of pan and added about a tsp of olive oil. Once the oil gets medium hot (you can check temp by taking roast and touching bottom of pan, if it sizzles, then its ready to put in. prior to putting roast in pot, I seasoned meat with deen's house seasoning just enough to cover the entire meat both sides. Once the meat was brown on both sides (seared I added the sliced onions, wine, garlic, mushroom soup, beef bouillon cubes and bay leaves, exactly the amount this recipe calls for. I added these extras to this recipe, 3 tablespoons of worcestershire sauce, 1 or 2 cans of beef broth (14.5 oz each and 1/4 cup of water. Once meat is tender, I slice the meat (while inside pot and add 3 or 4 carrots (slice them and 2 large russet potatoes (quartered. Let it continue simmering up until the vegetables are done. I make white rice for a side.

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Amazing! I only added 2 beef bouillon cubes and 2 bay leaves. I also substitutted the chardonay and water for 1 small can of beef broth. Came out amazing! Not salty at all! Will be making again very soon!!!!

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By far the absolute best chuck roast recipe I have ever tasted and made. Full of flavor and very tender. Cook as directed and you want be disappointed. I want ever make another roast recipe other than this one.

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Golden Mushroom soup is a pretty darn good alternative for those who don't like Cream of Mushroom. Less oil for browning the meat is highly recommended if you have a nice non-stick pan. Also found that patting the meat dry with paper towels before sticking it in the pan helps it brown very evenly and nicely. Replacing some of the Boullon with low sodium beef broth worked out well with reducing saltiness, since the brand I bought had a lot of salt in it. If the meat still turns out to be saltier than your tastebuds might like, try eating it with side dishes that aren't salty to counter it... like steamed veggies and unsalted mashed potatoes...or even brown rice!
If you do add a lot of water a the recipe calls for, excess onions can make this dish taste like french onion soup...kinda good. And also, the soup can be used to make gravy! Win win for me! Love this recipe!

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I did not eat this roast because I am a vegetarian, but my boyfriend thought it was amazing.
To address the complaints of those who do not like salt: USE LESS SALT! Quit whining.
I know my boyfriend is not a fan of salty so instead of using buillon and water I used low sodium beef stock. I covered the roast ¾ with juices. This was my first time using a crock pot and I was very happy with the outcome. Don't take the house seasoning so literally, it's just meant to be her trademark . Just use salt and pepper, and only use a teaspoon! I think the problem here is that people misread the recipe and used an entire cup of salt, 3 bay leaves are a very subtle flavor and would not ruin your roast. If you had to throw your roast out you must have done something horribly wrong because the recipe was very easy to follow.
Bottom line: I definitely recommend making this. It was easy, delicious, and economical. Thanks!