Perfect Pot Roast

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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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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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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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This has become our favorite roast. I used to use the Lipton Soup mix. This is tons better and healthier and my stomach handles it better too. Way to go Ree.

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Oh my GOSH. This stuff was delicious. I usually make roast with a pack of onion soup mix and cream of mushroom. NOT ANYMORE. I did add mushrooms to this though. IT was great. Also cooked it in the crock pot.

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This was the perfect pot roast. I put a 3 1/2 pound pound pot roast in a 250 degree oven before church (I needed more cooking time. It took 4 hours and was ready to take out of the oven when we got home. I removed the meat and veggies from the pan and covered with foil to keep warm while I made my potatoes and made the gravy. I served it with country style green beans (made with bacon and onion and a little vinegar & sugar. The perfect Sunday meal that is good enough to serve to company. To keep the liquid from evaporating I covered the dutch oven with a layer of foil before firmly placing the lid on the pot.

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Yummm! I never really liked pot roast growing up because when I've had it, the meat was too stringy and chewy and the vegetables always seemed mushy and too savory.

The first thing my husband said was "It's so soft!" This roast was so moist and tender and my vegetables turned out surprisingly sweet and pleasant. I served this with Giada's baked mashed potatoes and my homemade gravy and even when I was full, I could not stop eating. It was a party in my mouth.

The only changes I made were adding sauteed mushrooms and sprinkling some red pepper flakes, cumin, and Grillmates Montreal seasoning over my roast. I deglazed the pot with a mixture that was about 2/3 beef broth and 1/3 red wine.

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Perfect says it all. Had to cut the potatoes up and thrown them in with the roast per requests from the family, though I'd prefer going the mashed potato route personally.

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I'd eat anything from the Pioneer Woman's cookbook....and the stories are so compelling!

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The most delicious pot roast by far in the 60 years I have been cooking......THANK YOU REE