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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 (267)

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Average Rating:

Total Reviews: 267

Showing 11-20 of 267

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  • on March 16, 2013

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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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  • on March 16, 2013

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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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  • on March 13, 2013

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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!

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  • on March 12, 2013

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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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  • on March 11, 2013

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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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  • on March 10, 2013

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    It was good,very tender.

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  • on March 10, 2013

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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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  • on March 10, 2013

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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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  • on March 07, 2013

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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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  • on March 06, 2013

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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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