Pot Roast

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Yes, I love cooking this recipe in the crockpot!

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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!

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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!

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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!!

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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.

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Too salty

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Likened this roast it's easy to make, I would only make 2 changes #1use less salt #add fresh mushrooms. Yummmmmm

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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!

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Best pot roast ever! I also added carrots and mushrooms after 2 hours of cooking. Served over mashed potatoes, gravy was perfect! Yum!!!

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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! :