Pot Roast

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Been reading reviews for years. Finally signed up so I could write a review on this recipe!
I have been looking for a new beef brisket recipe and decided to try to convert this recipe, since the ratings were so good. In addition, the chuck roast seemed a bit too fatty in my opinion.
Made it last night and IT WORKED!!
Based on some of the other reviews, saying it was a bit salty, I did the following:
I used a 3 pound beef brisket, cooked it for the same time/temp as recipe.
I eliminated the extra salt and pepper, only using the house seasoning.
I eliminated the beef bouillon and water, used beef stock (homemade or low sodium instead.
I replaced the red wine with sherry. (Husband doesn't like wine
Added small whole potatoes, whole mushrooms, and carrots. (Would cut the potatoes in half next, so they absorb more sauce.
Sliced the brisket, across the grain. If you make it the day before, it slices easier when cold.
This made the most delicious brisket, we have ever had!!
TRY IT!!

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This recipe is simple and delicious. I just love how people will give 3 stars to a 5 star dish because of THEIR mistake!

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I've made this time and time again and it is amazing!!!! If you think it is too salty, DO NOT, I REPEAT DO NOT use all of the house seasoning, I make the house seasoning, and I just sprinkle a little bit on the roast. As it cooks, I determine if more seasoning needs to be added. Other than that, I follow the recipe exactly as it is listed. YUMMY!!!!

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I must have used too much of the house seasoning/rub. The dish turned out super salty. I'll try it again but next time will surely lightly sprinkle the roast with the house seasoning instead of rubbing it in to the meat. The meat was really tender...I just over seasoned it.

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I've seen a lot of reviews as this is salty and all Ido is season the roast with a little salt and pepper on both sides before browning but u def want to brown the roast first and I always crock pot it. Flavor is on point every time. I put sliced onion on the bottom and pile carrots and halved lil yellow potatoes all around it.

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OMG!!! This is the best darn pot roast recipe EVER! Even though we prefer our food highly seasoned, it can be a touch salty... What I did to fix this was to omit the buillion, and to substitute beef broth for the water. Also, one time I ran out of garlic-- but had some cream of mushroom soup w/garlic instead and used that. Still fabulous!! This recipe is now an
"heirloom" for my family and will be passed down!

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This was the first time I have ever made Pot Roast and It was amazing. I read some of the reviews and added mushrooms and carrots to the pan and actually added my own twist and served it on a bed of garlic mashed potatoes. My children cleaned their plates and actually thought there was no way I made this from scratch. Two thumbs up for me and thanks Paula Deen.

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This was *mostly* an amazingly flavorful recipe. It only gets 4 stars from me because it was way too salty. I normally salt heavily, because I love salt, but this was so much that my mouth burned. Next time, I'll cut the salt by at least 3/4. I think the mushroom soup adds to the salt, as well. Regardless, our friends loved it and continued to dip biscuits in the gravy after dinner!

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This is a fantastic recipe. We use a smaller cut of meat(2pounds and add another can of soup and a bit more wine and lots of veggies!

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Talking about good this came out great i followed the recipe to the "T" but i used a crockpot instead of oven method and it was unbelievable and i also stuffed my roast with garlic old time fav