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Pot Roast Recipe

Pot Roast

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (485)

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Average Rating:

Total Reviews: 485

Showing 71-80 of 485

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  • on July 15, 2012

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    I tried it to the recipe. It was very good. Trying to change it up. Going to try cooking it at 250 for 5-6 hours. Add potatoes half way through. also cut up fresh mushrooms and added it. My wife n kids love it!

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  • on June 22, 2012

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    I made this for a pot luck dinner i was invited to. It was a hit. When I invite friends over for dinner this pot roast is often requested. Its a 10!!!!!

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  • on June 17, 2012

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    This was the most PERFECT roast Ive ever made...Thank you Paula
    Best Dishes from my kitchen to yours

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  • on June 15, 2012

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    I was bummed mine came out a little dry, but it was my first time, and I did it in the slow cooker so my house wouldn't get super hot, but the gravy was delicious. I added a mushroom gravy packet, and to thicken it up I used some brown gravy as well. Served on top of mashed potatoes with steamed carrots on the side is amazing!!!

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  • on June 14, 2012

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    This pot roast is THE BOMB!!!!!
    I usually do this baby about once a month. Itʻs super simple and completely delicious. This recipe never fails me.

    I do add chunks of carrots and potatoes during the last hour of cooking (the other halfʻs request - not mine to make it more hearty, as well as half a container of crimini mushrooms (because theyʻre so darn delicious and go so well with the beef. Other than that, the only thing I do differently is instead of using her pre-measured seasoning, I take the same ingredients but just sprinkle them on to suit my taste.

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  • on June 09, 2012

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    I LOVE this recipe! I have been making it almost every Saturday for about a year now. I make a full roast and if I have enough, I freeze half for another night. It is fantastic!! The worcestershire sauce combined with the wine give the gravy a unique flavor and it is so easy to make. Thanks Paula!!
    My Suggestions:
    I like to add extra garlic and mushrooms if I have them on hand and I don't bother with the bouillon. The other thing is that I use the same pan to brown the meat and cook the onions as I do to roast the meat (my Dutch Oven. I sprinkle the salt, pepper and garlic pepper right on the meat without pre-mixing the spices. The other thing is that I have on occasion frozen half of the roast for an easy weeknight dinner that is DELICIOUS!!

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  • on June 04, 2012

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    Outstanding flavor and so easy. Makes own gravy which I don't like to make after cooking. Didn't have wine (can't use so used a couple tablespoons of red wine vinegar and water.

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  • on May 22, 2012

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    I have never written a review about anything in my life. This was ABSOLUTELY THE BEST pot roast I have ever eaten. The ONLY thing I changed in this recipe was I added 3/4 cup of beef broth and left out the beef bouillon granules. Other than that, followed it to a T. Even my hard to please mother-in-law raved about it. I can't wait to make it again!!!

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  • on May 20, 2012

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    I thought that I had reviewed this one already, but here goes. DELISH!!! Easy to make, great reviews from the fam and all. I do not add the beef bouillon granules because it just sounded like tooooooo much salt and the other reviewers talked about it. Make this...a great Sunday dinner!!!! I'm making it again right now!!!!!

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  • on May 18, 2012

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    This pot roast was a big winner at dinner last night! My husband raved about it, and after stuffing ourselves at dinner, we just had to finish it up for lunch today! I tweaked it a bit by adding mushrooms, and I actually doubled all the liquid (except the soup to make more gravy, knowing we like lots. I made this in a Dutch oven, and I found that it took about 4 hours for the meat to get to the "tender, falling-apart" stage (the roast was just under 4 lbs. It's so easy to make - we will definitely be having this again and again!

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