Pot Roast

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Great flavor, my family loved it. I cooked in a dutch oven all day so tender.

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I rarely make the same thing for dinner more than once or twice per year. Most recipies I try do not make the cut as a do-again. This one does, and can please almost anyone. It has a great balance between effort and flavor--little effort, much payoff. Some have written that it is too salty. Not mentioned in the recipe, but on the show, Ms. Deen indicated that water maybe needed to thin out the gravy at the end. I ended up adding almost 2 cups of water (1/2 c. at a time so I could taste the difference, along with a little cornstarch and ater. I think this is the secret. I served my pot roast with brown rice so that the gravy could do double duty.

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Dear Paula, I recently purchased your cast iron baker and decided to try it out today with your pot roast recipe. It is so delicious I can't leave it alone. I hope there will be some left over to serve for supper. LOL. Thanks so much. Love ya, Joyln

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DELICIOUS! I used fat free cream of mushroom soup and I wouldn't have known the difference. I eliminated the extra tsp of salt on the rub by accident and no complaints here. The meat just fell apart and the gravy was so tasty! Will DEFINITELY make again.

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This is the best and most flavorful dish I make. If you don't have wine, use beef broth instead. I also throw in some sliced red potatoes and sliced carrots and usuaaly substitue cream of chicken soup for the cream of mushroom. I was about to give up on being able to produce a tender, juicy pot roast until I found Pauls's recipe. I have tried other oven methods, cooking bags, and the slow cooker. NOTHING BEATS THIS RECIPE!

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I had to adjust the recipe for the different dietary needs in our family, but I'll share what worked for me. I used 4.5 lbs meat so I took suggestions to double gravy recipe, and was very glad I did. It was delicious and everyone had several helpings. I had to omit the wine, so instead I used half the amount of red wine vinegar and added extra bouillon to make up the flavor. I cut back a little on the salt and used reduced sodium cream of mushroom soup and bouillon. I added carrots after an hour and a half (for me ... I like my veggies. We served it with mashed potatoes, collard greens, and biscuits. My family was very happy! We'll do this one again.

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I followed this recipe to the letter except I swapped out cream of mushroom for cream of celery soup. I did bake it covered in the oven, but I thought the meat came out a little dry and the gravy was overwhelmingly strong tasting even after I added some more water (perhaps too much Worcester sauce. I think I will go back to a slow cooker recipe.

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This meat is not too salty! If people would read the directions you make the house seasoning and add only 1 teaspoon of it to the roast. It seems that everyone is putting the entire cup of salt on the roast. Duh people READ!!!! I love Paula's recipes and it is annoying that there are always people who put the whole batch of house seasoning in their food and then write her bad reviews.

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So I did this recipe with a few alterations. One I used 98% fat free cream of chicken since I'm allergic to mushrooms. Then I also dry seasoned my meat the day before and kept it in the fridge so that all of the flavors were nicely infused. Then the next day I seared the meat and put it into my crock pot on low for 8hrs. I didn't put as much water since previous reviews said it was too much and I didn't have bay leaves handy so I skipped that part as well. Don't be afraid to use the red wine it's barely tasted when it's done. Then 8 hrs later the meat was soo tender that I shredded it right in my crockpot and served it with white rice. The meat reminds me of a spanish recipe called ropa vieja! yummy!!

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This was a delicious, very tender roast that even my 22 month old loved. The gravy was creamy and rich and beefy, and it was completely hands off. I baked it in my cast iron dutch oven instead of a broiler pan. I didn't have beef granules, so I substituted chicken stock for the water added in the last step. And I added like 8 or 9 whole garlic cloves which were so yummy that my husband and I fought over them. I served it with some glazed carrots, a perfect match. So simple, I will definitely make this again, and again...I will also be adding this to my crock pot recipe list to try.
FYI: The leftover meat and gravy made awesome and out of the ordinary burritos two nights later, I just grilled some onions and red bell peppers and added a little cheese-- even more yummy, even easier!