Pot Roast

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I've made this pot roast twice and it's been a huge hit both times. The second round, I eliminated the bouillon to keep the sodium level lower. I also added LOTS of carrots and a few potatoes. I served it with a big salad, mashed potatoes and garlic bread. Everyone cleaned his/her plate and raved about dinner. This pot roast was a "home run" at our house. Paula, your recipes are always easy and delicious and I can't tell you how much I appreciate that.

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My husband & I loved it & he said I can make this recipe often. Easy to follow & almost impossible to mess up! Since Food Network my spice cabinet, pantry & our palets have grown!!

Barb
Deer Island, OR

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Loved this recipe! So easy and so yummy!

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I loved it. The ONLY thing is that I didnt follow it carefully. I put the entire HOUSE SEASONING wherein it instructed to only put ONE "teaspoon" House Seasoning on the roast to sear it. Major mistake. :(

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I made this roast for Thanksgiving dinner and it was a huge success! Everyone commented on what a good flavor it had. I told them that it was from Paula Deen and they asked me if they could get the recipe. I am forwarding this recipe to several people. Thanks, Paula!

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Like everyone on here has already said, very easy and delicious to make (I too wanted to drink the gravy afterward, ha,ha! I too added carrots and celery to the pan after an hour and half of cooking. Very good! I too will be adding this to my 'Sunday' dinner recipe box. Thanks Paula!

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This pot roast really did melt in out mouths! The meat was full of flavor and the meat was incredibly tender. The gravy was supper easy and ingenious using the cream of mushroom soup. We added babby carrotts and potatoes but did not use mushrooms as my parents do not tolerate mushrooms all that well. That said I can't wait to add mushroom next time and I will probably also add more onions as they cooked down a lot. I thought that my mother's pot roast was the best but didn't have a cast iron dutch oven so I was afraid this would not be as good but it really was Home Run Pula

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I made this recipe using a cast iron dutch oven. I added carrots, celery, and potatoes for extra veggies and it was tender and delicious. My children, ages four and five, ate three helpings! I will be making this recipe for years to come, thanks Paula!

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You know it's a good meal when there's no talking at the dinner table and all you hear is the sound 'mmm". I've been trying to find a pot roast recipe like you find in restaurants. This is it! The meat was wondefully tender and flavorful, just falling apart. I added some red potatoes, carrots, celery and mushrooms. Next time I will add more water to make more gravy, otherwise it was perfect. I had tried the Tyler Florence recipe which braised the meat but it always came out tough & dry and the thyme & rosemary were always too strong.

This was very easy to make and it will definitely be on our table again!!

Thanks Paula.

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This was simple and delicious. Very tender and flavorful -- I added carrots to the onions while roasting and next time may even add more vegetables to round out the meal.