Pot Roast

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

YUMMY! Mmm....I am not a chef. My husband usually does all the cooking. That being said, I decided to make this pot roast to impress him. IT WORKED! This was so easy, and just delicious! It only took 15 minutes top to prep. Mine was cooked perfectly in 2 and a half hours. I didn't think the gravy was thick enough, so we cooked up some flour, and butter in a skillet, and mixed it together to thicken it up. Add a side of potatoes for the perfect compliment to this roast. It's salty, juicy, and delicious! We will definitely be making it again soon.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is absolutely wonderful. I did make a few changes. I added about 4 ounces of fresh mushrooms, along with about baby carrots. Instead of using the House Seasoning, I used garlic pepper salt and I also used minced garlic, approxmiately 1/2 tablespoon. The consistency of the gravy was perfect. This is wonderful. Rich in flavor and pleasing to the eye.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

when I cook a roast, I add some carrots, celery, and onions in chunks in the beginning for flavor. When I am ready to add the carrots, etc. that I want to serve on the side, I throw out the original veggies and add fresh. Get great flavor and do not need to add tons to salt to get flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The best pot roast I've ever made. I did "tweak" it. I cut medium Idaho potatoes in half and laid them, cut side down, in the roasting pan, and added some celery, along with the leaves, and some carrots. Absolutely delicious!

The gravy was luscious and my husband was a very, very happy Daddy on Father's day.

Just a thought for those who found it too salty: perhaps you used too much of the house seasoning? Just a thought. I've cut back on salt for over twenty years and am very sensitive to to the amount of salt in my dish. I found it just right,

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think that for most people this recipe has too much garlic. The garlic taste almost masked the flavor of the meat. The reason I love pot roast so much is because of the meat taste.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have watched and cooked with Paula before anyone knew who she was. I have eaten at her amazing restarant in Savannah, "The Lady and Sons", and "Uncle Bubbas". There is not a better pot roast recipe. I come from a long line of amazing cooks, and have used many different recipes. This is easy, fast to prepare, and impressive. Paula Deen deserves every bit of accolade and fame for what she has accomplished in the restaurant and businness world. Hats off girl, you keep us laughing and cookin, and gathered round the table with those we love. And yet again another sure fire hit, keep em coming Paula!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I prep this the night before putting t in the removable crock over potatoes and carrots. I put it in the fridge overnight. In the morning, I put the crock in the warming element and put it on warm and let it cook all day! It melts in your mouth, and the gravy is outstanding!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

As people have already posted, the meat was excellent but way to salty. I love salt but this was too much. Paulas House Seasong has alot of salt already and to add more was a mistake. I will make it again, the meat was so tender. I used a rump roast and beef broth instead of wine. If you cannot have salt, I recommend you change this recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Typically I wouldn't use the words "awesome" and "pot roast" in the same sentence, but for the first time I will! I followed this recipe exactly and it turned out fantastic. The meat was tender and very flavorful (and not dry, woohoo!, and the gravy was fantastic! I didn't have to add a thing. My whole family loved it.
The one thing I do recommend is to check on your roast after about 2 hours. My roast was exactly 3 lbs and was done after about 2hrs 15min. For the last hour of cooking I added some quartered red potatoes.....mmmmm, perfection!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made many different roasts and added this and that type of seasoning, but this is the BEST! The taste is absolutely devine! Once you make it and taste it, you will be sold. Paula, you have yet to steer me wrong, my father still asks me to make your "Green Bean casserole." I made it for Thanksgiving and a 9x13 dish for Christmas, just for him. Thanks for being true to your roots. Kim in Indiana.