Pot Roast

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This roast is amazing! I do not use the "house seasoning" and just use salt and pepper, and it's not too salty at all. I also make some 1 inch slices in the surface of the meat before cooking it and stick in garlic cloves and/or slivers of ginger. Also, in addition to bay leaves, I add sprigs of rosemary from my rosemary plant in the pan before baking. I also throw in some potatoes, cut into big cubes, and chunks of carrots. So flavorful and super simple! I really recommend this recipe!

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This is the best I've ever had. I also agree with the amount of salt. I did not add the extra salt and pepper to the house seasoning and was still a bit salty. The roast came out tender and moist and the gravy was the tastiest gravy I have had to date. Not just a family meal and wonderful meal to entertain with.

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I agree with the other reviews on the amount of salt in this recipe. I was a little hesitant to add the salt and pepper in addition to the House Seasoning since it also contains both. I wish I had heeded that thought. Other than the saltiness (and for me too much pepper, we all thought the roast was very good. I did use the cornstarch to thicken the gravy since we like a thicker gravy. I also diced the onions rather than having the larger wedges and carmelized them before adding to the meat. Another suggestion is to put the soup mixture into the saute pan to pick up the drippings from the roast. It really adds to the flavor and it is a shame let this go to waste.

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My husband agreed with me that this was a very flavorful dish, but like others have said, we found it a little salty. We'll adjust it next time to more suit our taste. It was easy and turned out really great. Our roast was a small one and only took about 2 hours to cook.

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I made this for my family and they loved it. I really liked that the gravey was made right as the roat cooked in the oven. As the roast rests the gravey thickens. It was perfect. My only complaint was that it was too salty. So I will take it easy on the salt when I sear the meat and use low sodium soup. This is great almost one pot meal!!!

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The pot roast was very good. Flavorful and not dry, just a bit salty. The gravy, however, was so incredibly salty as to make it inedible. I had omitted half the salt to begin with and the gravy still tasted like a salt lick. I'll try it again, but I think I'll substitute low sodium beef stock for the bouillon and cut way back on seasoning the beef.

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I followed the recipe with the exception of reducing the sodium. I used an eye round roast and it turned out perfectly - I didn't have to add any thickener to the gravy. It was so good we could have drank it! Thank you Paula for a great dinner!

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As someone is is just learning to cook, this recipe was very tasty. I could a roast using your recipe as instructed. I used 4 small beef bullions and a little more that 1/4 cup of cabernet sauvignon, I used the Sutter Home brand. After I removed the roast from the aluminium pan, I put the pan over a medium fire and added some Gold brand Gravy mix to thicken the sauce. Just a few sprinkles and used a whisk to stir it. Also, I purchased Campbell's Roasted Garlic Cream on Mushroom soup, and it tasted fablulous. I was nervous that it was going to have to much of a garlic taste, but it didn't and I could smell it in the house while it was cooking. I could mine for about 3 hours because my roast was almost 4 pounds and I don't like rare meat. THANKS, Paula. You rule.

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I've been making pot roast for over 25 years and this is, by far, the best I've ever made!! It was very tender and full of flavor. This will be the resipe I use from now on. It was so easy too!!

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Terrific roast - The rost only took us 2 hours and 45 minutes to make.