Perfect Pot Roast

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

A simple but delicious roast! I love how the fresh rosemary and thyme permeated the meat. I also added garlic powder in addition to the salt and pepper. The broth was very tasty. I cooked the meat in a crock pot instead of the oven. I've made a lot of pot roasts and I think this one may have had the best flavor.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the first Pot Roast I've ever made, and it turned out great. I used a crock-pot instead of the oven, and Cranberry/Grape Juice instead of Red Wine. I also used rosemary and thyme from my spice rack instead of fresh. Delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I can't even explain how AMAZING this pot roast is! The fresh herbs are key! follow this recipe and you will NOT be disappointed!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for my family the other night and it was great! We all loved it! I used low sodium beef broth to keep it from being overly salty and I deglazed with red wine. Roasted at 275 for a few hours with chunks of onions, unpeeled carrots, and POTATOES and it was wonderful. Will have a hard time doing a crock pot roast again after this!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wonderful!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

So very good! I can only think that those that didn't like it must have done something wrong. Making it again tonight.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good, I over cooked it by mistake but will try again. Mine was a little salty, will not season next time, I'm sure the beef broth had enough salt in it to salt the roast.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best pot roast ever!! Making it again tonight.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

One person said it was the worst Pot Roast ever !!!! it was far from that. I did put in potatoes instead of doing mashed. The carrots AND potatoes should be large chunks and they "do not turn to mush"... you did something very wrong. I forgot Rosemary but did put in Thyme and it was the most delicious Pot Roast I ever made. Cooking it at 275 in the oven is the BEST way to cook it. If you check it after 2 -2 1/2 hrs. and your meat is tender --- take it out! - you don't "have" to leave it in for the exact time she mentions - duh!
I just purchased your cookbook and it has every recipe you made on your show. I love your romantic story about how you met your husband.

Since you asked for suggestions for your upcoming shows in January - There is a recipe on your blog "Southern Chicken and Corn Chowder" that looks so yummy. January and the winter months scream - STEW and SOUPS!!! CHICKEN AND DUMPLINGS !!! - Now that's comfort food!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow! The only other time I made pot roast was in a crockpot and my husband was just not crazy about it. When I saw this recipe I had to give it a shot. I don't own a Dutch Oven or large stove to oven pot so I browned my veggies and the roast in a heavy soup pot on the stove, deglazed with red wine in that pot and then transferred everything to a 9"x13" baking
dish and covered it with tinfoil. After 3 hours I added Crimini mushrooms to the meat, carrots and onions. It took approximately 4 hours for my 3.25 lb roast to get tender, I served it with creamy mashed potatoes and then we definitely did the happy dance around our dinner table! This was a delicious meal and since we had it last night on one of the rare cold and rainy days in Southern California, PERFECT!!! Can't wait for the leftovers today. Thanks for a super tasty and simple recipe!