Perfect Pot Roast

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This truly is the Perfect Pot Roast, to tender and full of deep flavor. In the past, i could take our leave pot roast, but this is the best I have ever had/made. I actually look forward to having it. The juice make a rich delicious gravy for mashed potatoes

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I usually like my beef rare, and have not been a fan of cooking meat until it's dead, but this was really tender and flavorful. A really great use for a cheap piece of meat. I followed the recipe exactly, except adding 1 tbsp of Worcestershire sauce with the beef broth. I used a nice Shiraz wine to deglaze the pan. I had a lot of beautiful, brown beef stock in my pot when it was done. I thought about making it into a pan gravy, or otherwise saving it, but I was running out of time. It wouldn't take much to thicken it and have something delicious to pour over the top. Might add a few more vegetables next time as those were as good as the beef.

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I really love Ree's show! I read most of these reviews and was very excited to try this. 5 stars is impressive. However, I didn't like it. It lacked substance to me. I used merlot wine and I probably shouldn't have. Too dry. Use a sweeter wine if you try it. I'm also not a big fan of rosemary. I put it in to try it and I still dont like it. I agree with others that the broth was just a broth, and needed to be thicker so it clings to the ingredients a little. I also added some potatoes about an hour before the end. I'm sorry to say that I wont be making this again. The flavors were just not there for me.

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Simple and easy and great flavor.

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I'm sorry to be the (apparently lone dissenter .... I followed the recipe except I substituted chicken stock for the wine. The meat was not tender, at all. I put the roaster - covered - back in the oven, this time at 350 degrees for 1-1/2 hours. The result was what was expected: tender and scrumptious.
I think the wine may be key to this recipe.
I still love Ree's show and her recipes!!

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Made this last night and it is a keeper! Will definitely be my go to pot roast recipe. So easy, tasted wonderful and plates up beautifully... what more could you ask for! I used the optional 1 cup red wine. I am usually a gravy person but the broth left over after cooking was more than flavorful spooned over the meat, carrots and onion. I love that the broth gives it a lighter taste and feel where gravy would seem heavier!

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This was a great foolproof recipe.

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Throw away all your other pot roast recipes! I had about seven; stove top, crock pot, oven. All pretty good but not the 'ultimate' I was searching for. My house smelled crazy good all afternoon, but I've been fooled before. This meal was deeply satisfying. It can't be improved! My 3 1/2 pound roast cooked for 3 1/2 hours. Perfection. And the flavors were all familiar but not one was prominent. It was a perfect blend and soooooo good. I did add a cup of Merlot. Awesome. I tossed in some small potatoes too. I whisked in a little flour to thicken the gravy after everything was removed. Cook this one exactly as written. You'll love it.

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What a great pot roast recipe. I am cooking it again tonight for the second time. My family loves it.

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This was a wonderful pot roast! The wine really adds flavor to the meat. We made a thickening and did a gravy on the stove top but I think it could also be done by adding a flour mixture to the juices during baking. We also added potatoes for the last hour rather than make mashed, but either way is great. Next time I am going to cut the roast up prior to browning because I had a three pound roast and I roasted it for almost four hours and it still wasn't as tender as it could be. I think if it were in smaller pieces it would get tender more quickly. But a wonderful recipe nonetheless!