Pot Roast

Total Time:
3 hr 35 min
Prep:
15 min
Cook:
3 hr 20 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 (3 to 4-pound) boneless chuck roast
  • 1 teaspoon House Seasoning, recipe follows
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 cup thinly sliced onion wedges
  • 3 cloves garlic, crushed
  • 2 bay leaves
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1/4 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon beef bouillon granules
  • 3/4 cup water
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions

Preheat oven to 350 degrees F.

Add the House Seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster pan with meat and bay leaves.

Combine the mushroom soup, wine, Worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.

Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly.

House Seasoning:

Mix ingredients and store in an air tight container for up to 6 months.


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Pairs Well With
Merlot

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.7 557
Came out perfect!  I did not have wine or onion soup on hand, and still came out very flavorful. Instead of bullion cubes & water, I just used 1 c. beef broth. item not reviewed by moderator and published
Just put this pot roast together and it looks heavenly...I can always count on Paula for great recipes!! item not reviewed by moderator and published
Easy, rich, and warm comfort food roast recipe.  Just a word of advice, it is not too salty if you read and follow the recipe.  It says to use 1 tsp. of the house seasoning, not the whole 1 cup.  Disregard the reviews by inexperienced cooks who choose not to simply read recipes.  Thank you Paul D. for sharing another absolutely fabulous recipe that the whole family loves.   item not reviewed by moderator and published
I can't BELIEVE the individuals whom used the WHOLE cup and half of Dean's Seasoned Salt, is mind boggling.  If you READ the Recipe and amount of Seasonings to use, it CLEARLY STATES ..... 1 TEASPOON!  How is this recipe poorly written?   item not reviewed by moderator and published
This was the most disgusting roast, it was a salt lick . . I even cut in half and NO ONE could eat it . . bad, bad, bad!!! item not reviewed by moderator and published
Well, I used less than 1/4 of the salt mixture, and the roast was still too salty to eat. It was awful. The roast cooked beautifully. After tasting it, we could not eat it. It was so salty. I actually pulled apart the meat and rinsed it thoroughly for several minutes. I saved it for tomorrow. I will try this recipe again without using the salt mixture. item not reviewed by moderator and published
Warning never put left over champaign where the red wine is kept! Grabbed what I thought was red wine to deglaze, my skillet celebrated with its own firewoerks did not realize until I poured it into begin gravy mixture why I had the biggest mess on my cooktop item not reviewed by moderator and published
Can you please repost the video of Paula Deen making the pot roast. Thank you! item not reviewed by moderator and published
Best Pot Roast I have EVER MADE!!! LOVE LOVE LOVE!! item not reviewed by moderator and published
So sad to come to home a house that smells of burnt pot roast. Yes I followed the directions so I am wondering where I went wrong. If you like the taste of beef jerky and the crunchy meat, this is the recipe for you! item not reviewed by moderator and published
Absolutely delicious!!!! item not reviewed by moderator and published
This roast worked well for Christmas dinner. The only thing I added was fresh mushrooms. Free I browned the roast, I scraped the bottom of the pan with onion & garlic, ten added mushrooms towards the end. item not reviewed by moderator and published
Maybe someone can help me out. I have cooked this recipe about 6 times and it never fails that the gravy burns at the bottom and I am left with no gravy at all. I follow the recipe step by step. I have even tried cutting the time down but it left the beef really tough and not tender. Other than that it tastes really great! item not reviewed by moderator and published
Probably ruined it. Made house seasoning. Put -oh, probably a 1/2 cup of it in a bowl and encrusted the roast like you would a Prime Rib...then seared it and added rest. Re-read the recipe and saw I should have used a TEASPOON of house seasoning...so I am attempting a save. I flipped the roast in the salty mess, pulled it out...strained all the onions, bay leaves etc...discarded the salty mixture...rinsed all the onions and stuff under tap water, then added fresh water, beef broth, and a new can of cream of mushroom soup. Hoping the salt-bomb doesn't ruin it. I get what she was doing here with the extra house seasoning to store for six months, and it is my fault that I didn't read thoroughly on my iPhone while in the aisle at Kroger, but I would have written it differently. It is unfair to star it since I haven't eaten it yet - but I'm giving it four since it is poorly written and has suckered me and others into creating a salty disaster. item not reviewed by moderator and published
looks delish! Going to try this tonight hopefully it tastes as good as it looks so I can make it for the family on thanksgiving:) Why does everyone say it has too much salt? It just calls for 1 TSP and a the little bit thats in the 1 TSP of the House Seasoning. item not reviewed by moderator and published
The roast is in the oven but like some people, I was confused and added a ton of salt / pepper / garlic. I'm afraid I ruined it, we'll see. Overall it looks great. item not reviewed by moderator and published
I made it today. It was just ok. I wish the gravy had a beefier flavor. My roast ended up tender, but rather dry. Adding more gravy to moisten it up just left me disappointed. Ah well, win some lose some. item not reviewed by moderator and published
Excellent recipe. Roast turned out good but the rub had too much salt for my hubby's taste. If it weren't for the salt I would have given it 5 stars. I will definitely make this again just going to trim down the salt. The glaze was awesome and you can't tell there is mushroom soup in it. Made my house smell amazing. Thanks for sharing! item not reviewed by moderator and published
Made this a few months ago and my husband just loved it.. He has no idea that a can of mushroom soup is in it. I have made it several times and still is the best pot roast I have ever tasted. company this Sunday and we are having this pot roast. Thanks Paula item not reviewed by moderator and published
Made this with a couple of tweaks. Hubby LOVED it! Says I need to make it on a regular basis. I used a 4lb roast and cooked it for about 2 hours instead of the 3+ hours. So tender! item not reviewed by moderator and published
So very good. You need to try this! item not reviewed by moderator and published
Nice but it is the thought that counts, and I always think of my X when I cook. here is my Pot Roast thought. I charged me up a Roast, And used the suckers name “Poof be gone” A Roast he then became So I tossed him in the oven To cook him for an hour, But when I added taters It doubled up the power. So then I thought a salad Sure would make it nice Especially when the sucker Had cheated on me twice. But still I was so mad I baked a loaf of bread, And as I punched it down I thought of just his head. So no matter where he’s at He won’t be doing well, Nothing like a Pot Roast To cast a little spell. item not reviewed by moderator and published
I had seven people over for dinner the night before last and made this pot roast. The only thing i changed was that i cooked it in a dutch oven rather than in the roasting pan with a rack. it was MOIST, DELICIOUS and could be cut with a fork! My guests were raving over it, and I myself couldnt stop talking about the meal. I served it with fresh sliced tomato, deviled eggs, biscuits, and green beans. Beautiful meal with beautiful friends. A MUST try! item not reviewed by moderator and published
Im not sure about this recipe. I cooked it the full 3.5 hours but turned it down to 300 and it stilled burned on the top, bottom and sides. Did it in roasting pan. Im not too sure about this. I have manual thermometer in the oven too. If I were to cook it again, I would do it at 250 for 3 hours. Seriously, 3 or 3.5 hours at 350? Read more at: http://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe2.html#comments?oc=linkback item not reviewed by moderator and published
Thanks Paula. .. I've prepared this recipe several times and each time my family and friends go crazy over the meal. I prepared it for New Years Eve pot luck dinner and was told I HAD to prepare this recipe for the mountain weekend we had planned for February. There were 4 adults and 10 (18-25 year olds). The boy all went back for a 3rd serving. HUGE HIT. I added diced potatoes and carrots an hour before the roast was ready and the boys were fighting over them. I also really love the House Seasoning. I sprinkle it on almost everything (fish, meats, salad, veggies. It a very versatile seasoning and does not over power any dish. item not reviewed by moderator and published
This is my go to recipe for every pot roast I make! I don't deviate at all, it's perfect just the way it is! I grew up not liking pot roast at all and now I love it and so does my whole family, including my 3 small girls! Thanks, Paula! item not reviewed by moderator and published
The gravy is amazing! I used my favorite merlot, added sliced portobellos, and used a can of low sodium beef broth instead of the bullion. I didn't have bay leaf on hand and skipped it, we didn't miss it. Definitely a keeper recipe! For those struggling with cook time - beef roast is typically 20 mins a pound on 350 degrees. If using the convection setting just subtract minutes from total cook time. item not reviewed by moderator and published
This is by FAR the best roast of beef I have ever tried. Tender, full of flavour, easy, OMG! This is a definite keep recipe in anybody's recipe box or book! Thank you Paula Deen, and we LOVE you! item not reviewed by moderator and published
Stop with the negagtive comments about the salt.I have high blood pressure so I automatically know to watch the salt.Also if you are an avid cook you already know what ratios work. item not reviewed by moderator and published
This roast was delicious! I served it to family members and they kept going back for more. I had a 3.7 lb. roast and cooked it at 325 deg. for 3.25 hrs. It was very tender and the gravy was tasty. Note, I substituted 3/4 c. beef broth for the bouillon granules and water. I just added the broth to the pan. I also used a combination of seasoned salt, salt, pepper and garlic powder to rub on the roast. The recipe did not indicate seasoned salt, but Paula's video did. item not reviewed by moderator and published
This was the perfect easy roast for a week night! Gravy was amazing! My roast was 3lbs and finished much quicker than suggested. item not reviewed by moderator and published
love it! Getting ready to make it again. :) item not reviewed by moderator and published
The house blend allows the meat to brown up really well before the roasting process. Caramelizing the onions added another layer of flavor. I think I would add a little more liquid during the roasting process for more gravy at the end. The roast was tender, moist and feedback at the table was excellent. Oh, did I mention easy?? This is a keeper recipe!! item not reviewed by moderator and published
Very delicious recipe. I substituted the worcestershire sauce with A1 since I didn't have any. The only other thing I would do different next time is use less salt in the house blend. item not reviewed by moderator and published
This recipe was delicious! Best roast I have ever cooked! The meat was juicy and the gravy was perfect over the meat, mashed potatoes & Brussel sprouts I made as sides. I will definitely use this recipe again. item not reviewed by moderator and published
This is a very dangerous high salt content meal. I suggest removing all salt, make your own mushroom soup - salt less, the bullion and Worcestershire sauce, since the meat has enough in it already. If you must use it, do so sparingly. Taste is not worth your health. item not reviewed by moderator and published
Couldn't be easier! Crowd pleasing and mindless...and YUMMMM! item not reviewed by moderator and published
I'm giving it 3 stars because I think it could be amazing...but it is much too salty. I have to say, when I first read the recipe, I thought it wanted me to put a whole cup of salt on it...Thank Goodness I 're-read' it. Anyways, I did cut down the salt by 1/4 tsp but it still didn't help. I will try it one more time and tweak it. I did also add carrots to mine and they were very sweet and with the salty sauce it didn't taste well either. However, the meat was very tender... I cooked 2 hrs 45 min for a little over 3 lbs of chuck. item not reviewed by moderator and published
Excellent do not use the rub and everything comes out excellent just gently out some salt and pepper and garlic salt while searing the meat item not reviewed by moderator and published
Oh, no!! After reading the last review, I'm extremely concerned about how this will come out... It's in the oven now. As far as the salt, pepper, and garlic powder rub, I totally read the recipe wrong. Mixed it all together and started lathering in on the meat... YIKES!!! Once I realized my error, I tried to get off as much as the rub as possible but still fear it's going to be WAY too salty. Will post another review/rate when it's done. Boy, I hope this dinner isn't ruined. item not reviewed by moderator and published
After you have all but destroyed a great piece of meat from this stroke-inducing salt saturated disaster (yes I followed the directions correctly w/ tsp...) there are a few helpful tips from previous reviewers (oh had I read you before.) no beef bullion, use broth. Low salt mushroom soup, halve the teaspoon of salt called for. Now pardon me while I go drink another gallon of water and free base a lopressor. Boooo Paula, boo. item not reviewed by moderator and published
This recipe was awesome very flavorful and tasty. I did not have bouillon cubes but I had a pack of mccormick pot roast seasoning, so I used that. I added carrots and potatoes. I also cooked this in my slow cooker on high for 5 hours and it was so tender and good. This is definatley a keeper item not reviewed by moderator and published
Hands down, this is the best pot roast EVER! I also add small golden potatoes and half of bag of nice sized carrots. Delish! Super quick prep time as well. item not reviewed by moderator and published
Best pot roast, I've ever made. I will double the gravy next time. The extra veggies and potatoes obsorbs more liquid. Add enough water or stock, if you add the veggies. Delious! item not reviewed by moderator and published
Loved the recipe. Gravy was too salty for my taste though, I'll have to play with that next time. item not reviewed by moderator and published
LOVED IT! I did not have any mushroom soup in the house, so I used a jar of gravy and it was fabulous. I also added carrots and potatoes the last hour. My family requested I make two next time! item not reviewed by moderator and published
This is one of the most delicious pot roasts. My family can hardly wait for it. item not reviewed by moderator and published
I thought this turned out very flavorful and tender. I used lower sodium products and added carrots and potatoes one hour into cooking time. I don't have much experience with pot roasts, but are there any less fatty cuts of meat that would work in this recipe? item not reviewed by moderator and published
This recipe was really tasty! I didn't use the house seasoning blend - just seasoned the meat liberally with kosher salt, pepper, and garlic powder. My pot roast was about 2.5/2.75 pounds, so I cooked it for about 2.5 hours and just turned the oven off until we were ready to eat. I used beef broth (quite a bit) instead of water and beef bouillon. I put in quite a bit of red wine, also. The gravy was absolutely delicious! Served it with mashed potatoes and yeast rolls (not the most nutritious, but that sauce needed bread to soak it up!). I'm not really sure how others are making it so salty. I used a generous bit of kosher salt for the seasoning of the meat, but didn't add any after that. item not reviewed by moderator and published
Used a pork shoulder instead of the beef, halved the salt and bullion, used a dry white wine, doubled up on the soup and used half water, half apple juice. Browning the meat for a good, long time is the key to rich, golden brown gravy. I put it in the fridge overnight and scraped off the fat the next day before reheating. It's magical. item not reviewed by moderator and published
LOL at the people who put all of the house recipe on the roast!!! Wow I guess that was really salty! I have made this recipe over and over and over again and it is always a hit!! I did find that I like it more with a sweeter red wine. item not reviewed by moderator and published
Amazingly delicious, incredibly easy!! item not reviewed by moderator and published
DELICIOUSSSSSSS!!!! We had a couple over the first night we made it and it was a hit!!! We even used the leftovers for roast beef po boys! It was a definite recipe to keep for often use!!! MMMMM is all I can say thinking about it. item not reviewed by moderator and published
Best pot roast I've ever made! I used elk meat and added carrot chunks. item not reviewed by moderator and published
great easy recipe.. as almost always from Paula... Funny who FN pulled her show, pulled her reruns, yet know to keep her recipes on their site because people like them and it brings more hits for them to sell their adds...... I think that is what is called being two faced. item not reviewed by moderator and published
I love this recipe!!! The first time I made it my oven was broken so I used a dutch oven pot and it came out fabulous!! I'm making it again today!! Can't wait to have that tender meat!! I just love it!! item not reviewed by moderator and published
Great recipe! Just used 1 small bay leaf though! item not reviewed by moderator and published
I have always been pot roast challenged. Not anymore!! This was absolutely amazing. After making this I will never be imbarrassed to serve pot roast again! item not reviewed by moderator and published
Best pot roast recipe I have ever used! Super easy and tasty! item not reviewed by moderator and published
I've made this so many times in the crock pot. It's delicious every time. I don't remember it being too salty. The meat is incredibly tender and the gravy is so tasty. I served it with garlic mashed potatoes and shoepeg corn. My husband was a meat and potato man so whenever I made this for him life was good! lol I wish I could give it 5 more stars. item not reviewed by moderator and published
Best ever !!! item not reviewed by moderator and published
I was just about to write to the food network about a possible typo for this recipe with regard to the 1 cup of salt for the house seasoning. I used the entire house seasoning on my 4lb roast and it was way too salty to eat. Then I realized that you are only supposed to use 1 tsp of the house recipe. Duh!! I guess I'll have to try again. item not reviewed by moderator and published
Folks. The recipe for the rub is just a recipe. You only use a little bit of the rub and SAVE THE REST. It is a good rub and i use it for many things. Read the recipe. item not reviewed by moderator and published
Absolutely awful! If I had been thinking I would have realized that that much salt is horrible. We had to throw it all away! item not reviewed by moderator and published
Tweaks I made: Used a herb seasoning for the crust instead of salt/pepper Used baby bella's & heavy cream instead of canned soup beef stock instead of water Turned out delicious!!! I love this classic spin on a great meal. item not reviewed by moderator and published
I didn't care for this recipe at all. First, it was salty and I had already cut down on the recipe's salt. I am salt user too. Also the addition of Cream of Mushroom soup gave the gravy a light brown/grayish color (and not a great flavor - not robust beef flavor. It did not look appetizing either due to the light colored gravy. I like my pot roast gravy to be a rich brown. I also added a half a cup of red wine vs. 1/4 but it didn't make much difference. My husband did not want it the next day for leftovers. Needless to say, I won't make it again. For those of you who did like it, you might want to try Campbell's Golden Mushroom soup next time. It's a deeper brown color and better flavor than Cream of Mushroom. I use Golden Mushroom soup with pork chops. I brown them, add onions, add the soup diluted with 1/3 can water, potatoes and carrots, covered on stovetop for about an hour. item not reviewed by moderator and published
This recipe resulted in the most delicious comfort meal that had everyone fighting not to lick their plates clean. I did make some modifications. I used much more red wine, Kitchen Bouquet in place of bouillon and added 2 cans of mushroom plus liquid. Right out of the oven, the gravy was perfect. I did let it set up overnight before slicing it, then warming it back up with the gravy. Served with mashed potatoes and green beans...... truly an amazing recipe. One caution..... Don't use more salt and pepper because a gentle 'rub' with a little of the house seasoning goes a long way. I think some of the reviewers thought they were to use ALL of the recipe of house seasoning on this one roast which might be an understandable error. That recipe is to make a LOT of seasoning for which a small amount would be used for this recipe. item not reviewed by moderator and published
Paula's dishes are always fantastic! A must have!!! item not reviewed by moderator and published
This turned out great. I just rubbed salt, pepper, and garlic powder on the roast before browning instead of the "house seasoning". Then put it into a crock pot with the rest of the ingredients along with some carrots and potatoes. Let it cook on high for about 4 hours, then low until ready for dinner (another hour or so. Stirred in a few tablespoons of cornstarch at the end to thicken it up and served over a bed of egg noodles. item not reviewed by moderator and published
Great pot roast! item not reviewed by moderator and published
Excellent recipe but the all the other reviews that stated how salty this was are correct. Maybe I used too much of the "seasoning blend". The gravy that resulted from the cream of mushroom and wine are perfect for accompanying mashed potatoes. This was a big hit with my crew. I did learn not to sear so long. This was my first attempt at a roast without a crock pot. I will definitely go this route in the future. item not reviewed by moderator and published
Yes, I love cooking this recipe in the crockpot! item not reviewed by moderator and published
Great pot roast! Has anyone tried finishing the cooking in a slow cooker instead of the oven? I'm wondering if that would be a possibility in the summer when I hate to run the oven for hours. I'm thinking after slow cooking, I could thicken up the gravy on the stove top. What do you think? Thanks! item not reviewed by moderator and published
This was so delicious! Family absolutely loved it... NO LEFTOVERS! After seeing all the "salty" comments, i used the low sodium mushroom soup and it was fine. we didn't find it too salty at all. Will definitely cook this again! item not reviewed by moderator and published
Amazing! Best gravy ever. Was a little salty (I had a heavy hand with the rub and used 3 bullions so I just added more water and more gravy flour (instead of corn starch. Amazing! and crazy easy!! item not reviewed by moderator and published
So good! I used to do my roast in the crock pot, but this is how I will make it from now on. I didn't have any red wine on hand, so I used beef broth that was in my fridge. I also did not follow the recipe for the "House Seasoning," a CUP (or 1/2 C. whatever it is of salt, yuck! I just seasoned it how I normally would for a cut of meat that size. item not reviewed by moderator and published
Too salty item not reviewed by moderator and published
Likened this roast it's easy to make, I would only make 2 changes #1use less salt #add fresh mushrooms. Yummmmmm item not reviewed by moderator and published
Worked out great! I modified a bit and use the slow cooker... The roast was still mostly frozen and i had to run out for a bit so instead of using the dutch oven I decided to use the slow cooker (which I do not love or use often. It worked beautifully! Cooked all through at 5 hours and the taste was fantastic! item not reviewed by moderator and published
Best pot roast ever! I also added carrots and mushrooms after 2 hours of cooking. Served over mashed potatoes, gravy was perfect! Yum!!! item not reviewed by moderator and published
I'm usually pretty picky about ingredients - I generally don't use canned soup, boullion granules, etc., - but I tried this recipe and it turned out GREAT!!!! Like... REALLY GREAT. Cooked it last night - everyone raved and had seconds. The only things I did differently were minor: After I initially seasoned the roast with salt, pepper and garlic powder, I dredged it in flour and then seared it; ultimately giving the gravy a little extra thickness. I also read about the overwhelming saltiness and went about 3/4 T on the beef boullion granules. Also added a little extra garlic powder, another big splash of wine, and a full cup of hot water once everything was in the pan. I put large pieces of cut up potatoes and baby carrots in at the beginning and cooked on 300 for 3 1/2 hours. Everything had SUCH great flavor! Add to that some homemade rolls and "real" butter - we must be 5 lbs heavier today. But well worth it! : item not reviewed by moderator and published
Honestly I don't even know how to describe how great this recipe is. Thankfully I decided to try this instead of the traditional Easter ham (cannot stand it. I love how simple this was and how truly amazing it turned out. We have Paula's seasoning in a jar so didn't put together our own. I served this with seasoned potatoes but was disappointed I didn't make mashed potatoes..the gravy was exquisite. I have been trying again and again to find a good pot roast recipe, this is it! item not reviewed by moderator and published
I think this is an excellent start for a recipe. I would add vegetables next time and reduce the saltiness. (I strictly followed the recipe this time, but next time will use reduced sodium products item not reviewed by moderator and published
Excellent recipe. I added a little more wine--double what recipe calls for, and about two hours in I added carrots, mushrooms, and potatoes. Came out perfect. Great recipe for the slow cooker too. Second time making it and it's getting better every time! item not reviewed by moderator and published
I tweaked things a bit--but my family says this even eclipses my sainted Mom's Pot Roast. It was AMAZING. We had this for a early Easter dinner (none of us like ham with mashed potatoes and asparagus. Seriously amazingly incredible!!! Serving Strawberry Delight for dessert. After everyone wakes up. LOL item not reviewed by moderator and published
This roast was delicious but as the other reviewers said, way too salty. I decided to watch Paula's video and on her video she said to use 2 teaspoons of boullion, not 2 tablespoons! So that is the reason everyone is saying it's way too salty! item not reviewed by moderator and published
Delicious! Made adjustments as needed. I marinated the beef with the low sodium Worchestershire instead of adding at the end. Very tender and Juicy! item not reviewed by moderator and published
This was the best pot roast I've ever made. Very tender and moist. I did not take the house seasoning as you were suppose to use it all at one time. Since it stated it could be stored up to 6 months. I think that is why some complained about the saltiness. item not reviewed by moderator and published
This is the first time for me to ever make pot roast - very easy and tasty! The only change I made after reading other reviews regarding the salty flavor was I reduced the 1 cup of salt to less than 1/4 cup for the House Seasoning and also used Sodium Free Herbox brand beef bouillon and reduced sodium Cream of Mushroom soup. Turned out great! Using less salt also kind of gave it a little kick - not too much though just because the garlic and pepper ended up being more of a prominent seasoning. I will plan to make this again. item not reviewed by moderator and published
All I tasted was salt for two days! item not reviewed by moderator and published
Delicious! I didn't have red wine, so I used white and I added carrots and parsnips during the last hour. Super easy and yummy! item not reviewed by moderator and published
This ,by far, was (is the Best Pot Roast I have ever made. I agree that it's a tad on the salty side and will reduce in future cookings. Flavors are very bold and the meat just absorbs it right up. Paula, you've out done youself on this one !!!!!! item not reviewed by moderator and published
I will never make another pot roast again. This was amazing! My kids thought it was a little salty so I will rub on less "house seasoning" next time. item not reviewed by moderator and published
Just don't read the list of ingredients on the can of cream of mushroom soup. It kills me to use it but this recipe is delicious. I also added carrots and potatoes the last hour of cooking. item not reviewed by moderator and published
This was the best pot roast I have ever eaten, my son LOVED IT and my husband went back for seconds! I added carrots , celery and potatoes the last hour and a half! also i did not add bay leaf item not reviewed by moderator and published
HEAVEN!!! I never liked pot roast but I made this recipe and I have been in love every since. This si my go to pot roast. The gravy is so amazing. item not reviewed by moderator and published
This was the best most tender pot roast ever! So easy to make too! The only thing I changed because I didn't have any bouillon cubes, was added a cup of beef broth and left out the water. I also threw in some red potatoes and carrots. So so good! item not reviewed by moderator and published
I have been looking for a recipe for pot roast that wasn't bland, and this is it. I think next time I will add more water and maybe less bouillon, only for my family's tastes. Also, be careful not to add too much oil when browning. I think 1 hour of cooking time per pound is plenty. I may fuse this recipe with Sandra Lee's slow cooker pot roast and see how that turns out. item not reviewed by moderator and published
This is a simple, incredibly tasty, pot roast. Have made this twice now and it's added to my "favorites" list. item not reviewed by moderator and published
This was fantastic! And easy. I hope I can figure out a way to do one that tastes just like it without the cream of mushroom. I had a 2.8 lb. bottom round roast in the oven for 3 hours 20 minutes. item not reviewed by moderator and published
You didn't use the entire house seasoning recipe did you? You're only supposed to use 1 tsp of it. item not reviewed by moderator and published
hey genius did you make sure you had enough liquid throughout? item not reviewed by moderator and published
I have made this a number of times and never had that problem. It's the best pot roast recipe! item not reviewed by moderator and published
with wine and water added to roast and cooked 3 1/2 hours does not make this dry. item not reviewed by moderator and published
Get a decent oven thermometer and see just how accurate your thermostat is. You might be surprised what temp it'll run when set to 350. If the temp is right, try really crimping the foil around the pan edges. And use heavy foil, not the cheap stuff. You can also put microwave grade plastic wrap over the pan, then cover with HD foil to get a really tight seal. Good luck! item not reviewed by moderator and published
I have made plenty of pot roasts over the years and I would suggest trying to line your roasting dish or 13 x 9" pan with heavy duty aluminum foil, maybe 30" length sheet, put your meat, veggies and rest of ingredients on the foil. Pull ends of foil up to where the ends meet, fold over two or three times to seal and then tightly seal the ends to make a packet of sorts. My mother always made her pot roasts this way and they always turned out great, never burned. item not reviewed by moderator and published
great idea. item not reviewed by moderator and published
Many times when people have gravy or sauce burn they are using too large a pan - which distributes the liquid too much. Use a smaller pot like a dutch oven and put foil on before the lid - or you are not sealing the pan tight enough... item not reviewed by moderator and published
Did u read to use 1tsp salt mixture? item not reviewed by moderator and published
Thank you for the reminder about general cooking time for roasts. This prevented my roast from getting too dry. item not reviewed by moderator and published
My roast was 3.4 lbs and after just 2.5 hours it was way over cooked. Still good but not great. Next time maybe I will cook it at 300 degrees. item not reviewed by moderator and published
You see the salt content on the recipe, so therefore you knew it was salty? I feel the salt was worth my health! CROWD PLEASER!! GRANDPA AND GRANDMA LOVED IT!! Salt and all!! :) Bon Appetite! item not reviewed by moderator and published
I don't know why people do this. They rate something 3 stars because it has too much salt. If that is the case, don't make it. Did you even try it...and eat it? If you think something is too salty or too spicy or too whatever - don't make the recipe. But don't rate it only 3 stars if you didn't even try it. item not reviewed by moderator and published
some people need to modify for low salt for medical reasons. here's what i did. Homemade low-salt mushroom soup, no-sodium beef bouillon, half the salt on the beef (or use diamond crystal kosher, which is half as salty as table salt), keep the worcestershire. All-in the roast will be about 250mg/serving and damn tasty. item not reviewed by moderator and published
I think the people that need low salt already know that. The rest of us are aware of the salt content. Just do your own cooking. item not reviewed by moderator and published
haters gonna hate item not reviewed by moderator and published
Science is still out on salt! If it's too bitter then simplu use less anyway. Common sense, right? item not reviewed by moderator and published
The one star should be a review of your inability to read and follow a recipe. You didn't even finish cooking the meal and you give it a horrible review. item not reviewed by moderator and published
You should have waited and rated it AFTER you had the roast. The rating is for the roast, not your error. item not reviewed by moderator and published
The first time I made this recipe I used WAY too much of the house seasoning too, so you're not alone. Minus that time, this recipe is my go to and delicious if read properly. ;) item not reviewed by moderator and published
I BET IT WAS JUST FINE! STOP GIVING 1 STAR RATINGS FOR SOMETHING THAT YOU DO TO YOURSELF! item not reviewed by moderator and published
So basically you have a completely different recipe than the one described. Might have been better to post it under the "pork shoulder" section. item not reviewed by moderator and published
Cooking is all about personal tastes. We don't care for beef. Posting in the pork shoulder section (there's actually no such thing) would have resulted in no being inspired by my actions and that's what's great about food: if cooks throughout time did exactly as they were told then there wouldn't be the amazing variety of recipes that make the culinary world a richer place. I may even try it with chicken next time. item not reviewed by moderator and published
Yes I picked up a sweeter red wine also thinking it would taste a little better for my taste! Hope it works! :) Happy Thanksgiving! :) item not reviewed by moderator and published
BRING PAULA BACK!!!! item not reviewed by moderator and published
redwhiner - Paula intended for you to make a large "batch" of the house seasoning to keep on hand because so many of her recipes call for its use. She didn't intend for you to put the entire amount of house seasoning on the roast - you are to season the meat with it to "your" liking and store the rest for later use. Maybe give the recipe another try too. : ) item not reviewed by moderator and published
The people who used a whole cup of salt on one 3 lb piece of meat are killing me!!! item not reviewed by moderator and published
I guess they are not reading that the salt rub is for you to put away and use at a later date. It said that in the recipe. item not reviewed by moderator and published
I doubled the bouillon which helped with the "beefiness" factor. item not reviewed by moderator and published
More bouillon just adds to the salt factor. Paula has never been known for being "low-sodium" that's why her son is remaking her recipes. Now, I can highly recommend her corn casserole. Not low cal, but delicious! item not reviewed by moderator and published
If you only used 1 tsp of the house seasoning it should not have been that salty. Try it again with the correct amount of house seasoning. item not reviewed by moderator and published
BarbaraBee,can't see how a tsp of the house seasoning is too much. item not reviewed by moderator and published
I have only made this roast in the crock pot. After searing on the stove I move it to the crock po. I add carrots and potatoes. Set it to low and head to work. It's yummy, delish and super tender. I add about 1/2 cup water with cornstarch to the gravy right in the crock pot if it needs thickening. item not reviewed by moderator and published
Only supposed to use 1 tsp of the rub. item not reviewed by moderator and published
A lot of people are making the same mistake. Rather than scolding them for being illiterate, maybe the writer should make an effort to help people avoid confusion. Only prescribe the amount of seasoning required for this recipe. I made the same mistake and I'm normally very good at following recipes. item not reviewed by moderator and published

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Pot Roast with Vegetables

Recipe courtesy of Tyler Florence