Perfect Pot Roast

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OMGoodness! I've always had somewhat success with throwing my roast in the crockpot and cooking it that way, but nothing compares to this recipe! My family only had great things to say about supper tonight...thanks Ree!

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I like others enjoy Ree's show and this was a perfect meal to cook on low heat and have it ready after Church! I like her values and I must say it's very refreshing to watch her show.

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OMG, I made this recipe and hubby and I totally loved it. I've never used thyme and rosemary to roast beef. I'm the onion soup girl. No more! The flavor was incredible. The carrots were not mushy either. I ended up cooking 4 and half hours. I followed the recipe exact with the beef broth, no wine. And the house smelled fabulous. Even the neighbors could smell it while outside. I bet they were jealous! Thank you Ree, for a wonderful recipe.

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This is a fantastic and easy recipe. I've made many a pot roast in my time and this is right up there with all the best. I would be careful with the use of the rosemary and thyme, both are very fragrant/pungent, so "more is not better". I used 2 sprigs of rosemary and 3 of the time (they were small. I also like garlic powder and I used lemon pepper seasoning in place of the black pepper - just a personal preference. I love the idea of braising the onions and carrots first - it definitely gives a nice rustic flavor. Oh, and I also tossed in a few mushrooms. Good ole comfort food - add the mashed potatoes and you have a fantastic down home meal!

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The roast & the carrots were tender & delicious. It was a little more prep work than I was expecting, but worth it. I don't eat red meat... but when I saw Ree make this, I had to make it too! Even my 3 year old son, who is unbelievably picky, devoured his & asked for more! He couldn't be more of an herbivore... not anymore! I'd definitely recommend it.

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I was raised on the wonderful meals I have watched you make, however I could not make pot roast like my Mom made. Because I was under cooking it. I made your recipe saturday and it was out of this world good. I did de-galze the pan with red wine along with beef broth and i did add celery because i love it. I can't wait to make it again.

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I immediately went and bought a chuck roast and followed Ree's recipe suggestions (note I say suggestions...everyone is free to mix it up. Yummy and tender. I left out the herbs - not a big fan of rosemary. Potatoes on the side and some green limas..we were in Sunday pot-roast heaven. Love - love - love Ree Drummond. She is a woman of character and quite the 'character' on her blog. Her children will rise up and call her blessed.

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I make a recipe similar to this and when I added the rosemary and thyme and took out the potatoes. My husband told me in the 13 years we have been marrked that this was the best pot roast ever!

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This was absolutely delicious. The best pot roast I have ever tasted. My husband said it was amazing. He told me not to freeze the leftovers because he was having it again today. I've made pot roast in the crock pot before and have never been able to say that I loved it. This I loved! Definitely one recipe to keep and make over and over again.

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Made this yesterday and it's so much better than my crockpot recipe. I had a 3 1/2 pound roast and I used 1 cup Pinot Noir and 2 cups beef broth. Cooked it in my 5 quart Le Crueset dutch oven. It did take a bit longer to reach fall apart stage - almost 5 hours - but it was worth it. The braising liquid was delicious and went perfectly with mashed potatoes. Served chocolate bread pudding for dessert and it was the perfect Sunday meal.