Beef Pot Roast

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This was the easiest dinner to make and not too mention very yummy! Simple and Savory...You gotta try it!!

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This dinner had great flavor! I served this to my mom "the pot roast queen" and even she liked it alot.

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I enjoy Sandra's recipes, but this one didn't follow what was done on the show. Browning the meat first ensures great flavor and a richer sauce. This didn't happen on her show. I added about 4 ribs of celery, I used cream of mushroom with garlic soup instead of the celery soup, I added 2 bay leaves and a clove of garlic. I think next time I will add some red wine as well. My husband and I thought this was an ok recipe, but thought it could use more flavor.

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The veggies all but disintegrated and the gravy was too salty. Very disappointed.

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YUM! This is the best pot roast recipe! It was so simple! I did make a few changes though. I cooked it a little longer than it said (old habits die hard. I also waited to add the potatoes, carrots, and mushrooms. I took the meat out when it was done and cooked the veggies in the broth for about 1/2 hour.

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This recipe was really good. I have already made it twice with rave reviews and as always; the better the cut of meat, the better the results!

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I cooked this last night and it came out nicely. Important to state that I followed the written recipe and not what was demonstrated on the program. I browned the roast before putting it in the slow cooker (a key difference and I put the vegetables in first and premixed the soaps, steak sauce and broth. It surprises me that there could be such a major difference between the demonstration and the recipe.

But again, we very much enjoyed the roast and that's what matters.

Richard
Alexandria, VA

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Especially the gravy. What a weird tasting pot roast!

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It's so tender and delicious. Thanks! Everyone was too busy eating at dinner to talk.

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and hers is really good!