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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 71-80 of 267

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  • on December 02, 2012

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    Yummmmm...made this tonight with Ree's twice baked potates and apple crisp for dessert. Perfect for Sunday supper. The pot roast was fall apart tender. The addition of the fresh herbs is definitely evident and freshens up the taste. I followed the recipe and don't feel the need to change a thing! Just be sure to season the roast extremely well.

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  • on December 02, 2012

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    I very much have become a HUGE fan of The Pioneer Woman! Great Pot Roast Ever! Fall apart tender and tasty!

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  • on December 02, 2012

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    Best pot roast I have ever made. I did only one thing differently.. when the whole deal was cooked, I took the meat out of the juices to slice it and used my immersion blender to blend the carrots and onions into the juice.. made the most delicious gravy I have ever had. Roast was tender and wonderful. Thank you Lee!!!!!

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  • on December 01, 2012

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    Delicios and tender..

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  • on November 26, 2012

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    WOW! Wonderful comfort food!

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  • on November 21, 2012

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    This is sooooo delicious! I went to the grocery store with my brain on auto pilot to make it again and accidentally bought a round roast instead of a chuck roast. Grrr. It is so not going to taste as good, but I'll still prepare it the same way. Can't wait to make it for my in-laws.

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  • on November 03, 2012

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    This is such a wonderful twist to traditional pot roast. The rosemary and thyme send it over the top! The house smells so good while it's cooking. Yum is all my family could say!

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  • on October 27, 2012

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    Delish!! Loved the flavor. Due to time constraints I upped the temp to 325 and cooked for 3 hrs for a 5 lb roast- turned out great! Super moist! We made a gravy out of the juices by adding flour/water and some salt.

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  • on October 24, 2012

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    This is a great pot roast! I didn't have beef broth on hand, so the only liquid I used was 1 cup of red wine. Turned out great! My husband loved it!

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  • on October 03, 2012

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    Followed as described and the red wine is a must. Not a big fan of the crockpot and this was an easy way to get a really good quality, tasting pot roast. I did add celery, for flavor. The vegetables did not get soft and soggy, perfect. Will add a bit more salt and some garlic next time

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