Pot Roast with Roasted Root Vegetables

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This recipe is awesome and easy...loved the gravy

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It was very good! I felt that it had a lot of prep work for a basic pot roast dinner result but we still enjoyed it. I had much more gravy left over compared to the amount of food that it made. Not enough left over for the round 2 recipe of the southwest black bean chili which I was planning on making.

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Very good gravy! I usually don't like pot roast that much, but this one is good! I used dried thyme and added frozen corn after blending the gravy. Gravy is a little runny, but great flavor!

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Wow! I feel bad giving a lousy review but I really didn't like this. The Gravy...didn't come out like gravy, It came out more like ground vegetable soup which is not at all what I want for gravy. I read all the great reviews and it looked like it would be just the ticket. Unfortunately for me it was not. Very much ... not. The roasted veggies however were great. Sorry but ... i won't be making this again.

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This was really good and filled the house with the most delicious aroma! As soon as my 10 year old daughter got home from school, she asked "Can I have some now?" She loved it and it is difficult for me to get her to eat meat! I did not add the water- I used only broth and it was an amazing flavor. The gravy was perfect. I flipped the meat halfway during cooking, since without the water, the meat was not completely covered with liquid. I also added Cavendar's Greek seasoning- I love that stuff!

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I made this today, and it was excellent. I used a chuck roast, and it turned out moist and tender, falling apart. My family loved it. I haven't tried making gravy out of the vegetables yet. I only knew how to make roast with the standard soup mix seasoning. This will be our new standard. I also made the roasted vegetables (minus the turnips. Generally I do not love carrots, and I absolutely loved the roasted carrots. They were the best that I have ever eaten. This is a keeper.

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This came out great! This got two thumbs up from the whole family. I had a 4.5 lb bottom round roast, so I used double the veg in the crockpot. I was going to double the liquid too but unstead used 2.5 cups broth made from "Better than Bouillon" (no water. When I took the roast out I let the broth cool a few minutes & used my immersion blender to puree the vegetables into the broth. It thickened to a perfect gravy consistency without adding any flour or cornstarch (the part I always mess up & the flavor was FABULOUS!

Try to use fresh herbs when they are called for in a recipe. I roasted the vegetables just like the recipe, but I think the salt & pepper should have been up with the ingredient list because even though I read through the recipe before starting, I almost missed that step. I added it out of common sense then reread the paragraph and saw it listed in the instructions. Def a recipe to keep - just read reviews about reducing/eliminating the water in the recipe.

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I thought this recipe was okay. I would eliminate the water next time or reduce the amount.

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Wouldn't change a thing.

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This is a total keeper! Made this today, it was a rainy, chilly day and it felt so good to pop this in the crock pot and enjoy the delicious smells as it cooked throughout the day. The pot roast was tender and juicy, the puree of the juices and veggies was so flavorfull and healthy! Instead of dirtying a blender, I mixed up the veggies and juice from the crock pot right in the crock pot with one of those hand blenders. Saved on dishes and worked great! Mixed it right up in the crock pot after lifting out the roast. I followed the recipe, but used beef consumee instead of beef broth, it's was I had on hand. Also added a can of diced tomatoes. (I'm a tomato lover Other than that followed the recipe exactly. It was so flavorful. Super easy and I'm going to make the chili recipe tomorrow with the leftover pot roast. I'll let you know how it goes. Again, just sayin' this was super easy, super yummy and go ahead and try this recipe. :