Perfect Pot Roast

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I'm born and raised in Georgia, Savannah yes the home of Paula Dean! Don't get me wrong I love Paula and my grannys handwritten cook books have every thing I need to cook " southern food" but this is the best pot roast I've even made ( or tasted. The trick for me was the fresh rosemary and thyme... I've tried several times with the dried herbs, flouring the roast first.... Trust me this is it!! The most flavorful, moist roast in the oven ever! Thank you Ree I love your show!

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Very tasty! The rosemary aroma permeated the house. Added fresh mushrooms to the recipe by browning them as did the carrots and onions first. Turned out beautifully!

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It was good,very tender.

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Made this recipe for Sunday dinner. It was a hit. Everyone loved it. Next time I make it, which will be soon, I am going to make homemade bisquits on top of it. Thanks a million. Keep the recipes coming.

Lisa

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@Jjdogobrin: I don't know if you cooked it in the oven at 275 degrees or on the stove top on high, but it sounds that youbcontinued cooking on the stove top on high. Once everything is added to the pot, it continues cooking for 3-4 hrs in the oven at 275 degrees.

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Am I supposed to turn the heat to low after covering it? I burned mine and all the juices evaporated. Ahhh, I guess we will eat it as it is. The flavors are delicious but I think I cooked it too long well only 2 hrs and I had it on high the whole time. Next time, I ll try it again and put it on low. Ha!

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I have tried many different recipes for fixing a beef roast, and this was really good. I think browning the onions and carrots before adding to the roast is a wonderful addition as well as the wine. The gravy was wonderful as well as the carrots and onions had a wonderful flavor. The roast itself was fork tender and sooo tasty! I will definitely use this recipe often and am anxious to try this recipe with a pork roast. Love Ree's recipes.

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This was so delicious and easy! The meat was fork tender - no knives needed. This will replace my Lipton onion soup pot roast!

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I made this for my family last night and they devoured every bit. The only change I made was to thicken the gravy before serving as my family prefers it this way and I added more carrots for the same reason. Just a warning; make more than you think you'll need as this one will go fast.

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First time I made pot roast yesterday and I used this recipe. FABULOUS!!!! I can never go wrong with Ree's recipes. She is the best!!