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Perfect Pot Roast Recipe

Perfect Pot Roast

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (264)

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Average Rating:

Total Reviews: 264

Showing 101-110 of 264

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  • on May 23, 2012

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    No kidding, it IS a "perfect pot roast recipe". I have one I've made for years and we all thought it was good ... until I made this one. This thing is off-the-charts good. And easier than my old recipe!

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  • on May 23, 2012

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    My chuck roast was 3 pounds and I cooked it for 3 hours. I followed the recipe to a tee and the roast was too "chewy" and "stringy".

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  • on May 22, 2012

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    I heard Ree say she had tried for years to make a tender pot roast and finally found this recipe. It was enough to make me try it because that was me 100%. I am 65 and had never made a tender pot roast; so much so that I had given up trying several years ago. But I tried this one and guess what? IT WAS WONDERFUL! It falls apart, it tastes great, it was easy and it was (is perfect. I'm working on the leftovers as I write. Thanks Ree!!!

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  • on May 21, 2012

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    I tried all three recipes from this episode ... the pot roast, mashed potatoes, and blackberry cobbler .. ALL WERE Outstanding. I had a 3 lb. roast and cooked for 4 hours - DELICIOUS!

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  • on May 15, 2012

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    I just finshed tasting my roast, this recipe is so good. if you do buy a 3lb roast, cook it longer than 3 hours. i cooked my 3lb roast for 4 1/2 hours and it fell apart. very happy!!!

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  • on May 14, 2012

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    My new favorite pot roast recipe. It was great.

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  • on May 13, 2012

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    I made this today and I thought it was pretty tasty. I can see why some people commented on reviewers that might not necessarily cook that much and why they thought this was the best they ever had.
    I think this would turn out bland if you don't season the roast liberally with salt and pepper; however, I planned ahead and made sure that I did. In addition, I used at least 2 cups of good quality red wine to deglaze the pan, and then added broth up to the desired level.
    The fresh herbs also make a huge difference, in my opinion. Without them, there would be no flavor. I added some garlic before I deglazed the pan and added mushrooms with about 1 hour left of cooking time, but otherwise I didn't change anything.
    This is easy enough to make and I don't feel like I need to refer to the recipe every time I make it - and that is a recipe worth keeping. Thanks Ree for providing a reliable, tasty recipe that I can actually remember!

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  • on May 13, 2012

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    I made this last night and my husband loved it. I enjoyed it as well next time I will put some celery in and some garlic since this can't hurt. I did cook potatoes in the pot and they were great but my husband wants mashed next time. Great recipe.

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  • on May 05, 2012

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    I thought I made a good potroast, but after trying this recipe, it truly is "Perfect Potroast" so much flavor, tenderness and no left overs.

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  • on April 16, 2012

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    After reading the reviews I decided to try this recipe since it was fairly simple. I followed the recipe exactly and the flavor wasn't there at all. I had to tweak it a bit by adding different seasoning to the sauce. I have been satisfied with Ina's company pot roast for years and I think I will continue to make it. It is so much worth the time, effort and money spent.

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