Roast Beef with Gravy

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I've never made a great roast beef, however, last night my family fliped for my roast. Thank you Thank you Thank you for this fabulous receipe! A family tradition going forward :

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Love this recipe. Used 2 sweet onions, and added chunky carrots and celery to the meat package. when the meat was done, I removed the carrots and celery, and pureed the onions and used that when preparing the sauce. Divine!!
Re the cracked LeCruset: always, always add HOT or even boiling water, to any hot pan in the oven.

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This turned out to be an expensive recipe for me to try. I used a LeCrueset baker for the pan. I checked the pan every 45 minutes to make sure it still had water. The second time I checked, it was down to maybe a 1/4 inch in the bottom of the pan, so I added water and right then the pan broke in half!! I didn't know that was possible, and might be something to warn people about on the recipe. I can't speak to the recipe itself. It's still in the oven, now in a metal baking pan. I hope its as good as it looked on the show!!

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I thought this roast came out very well, made according to directions, my roast was a bit under 5 lbs. so I did decrease the vinegar just a smidge. I can't say outstanding because I don't think a chuck roast could reach outstanding...I did have trouble with the gravy although I used Wondra and whisked and whisked I did have to strain the lumps out. Probably would go over better on a cold winters day.

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This is the best roast I have ever made, and I have made a few I must say! I hesitated at first because of the vinegar, but it turned out great. My husband said "this is a keeper"! Thanks Trisha and your mom too!

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I come from a Czech community in Oklahoma, and my grandmother used the same vinegar trick on pork roast, with onions and caraway seed. This is just as good a treatment for an inexpensive beef roast.

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If a 5 pound roast only has 4 servings, that family must have one heck of an appetite!! However, the roast is great. Very tasty and falling apart tender. Will definitely make it again.

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For YEARS I have been hunting for a recipe close to my Mama's. This is as close as it gets. My mother's was a bit crisp on the outside so I am guessing she would give hers a quick browning before she put it in the foil. I understand some people's hesitation in the use of foil/vinegar together but I have made this recipe and found neither an "aluminum taste" nor a "vinegar" taste to this recipe. This one is a keeper for me. Thanks, Trisha. An old friend has come back to my kitchen. Many a Sunday was spent in church with a long winded pastor going on and on and my sister and I thinking of nothing but this roast to get us through that sermon!!! Thanks so much!

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Amazing! I've experimented with so many different recipes for pot roast this is by far the best and the easiest!

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Excellent. Added lots of potatoes and carrots in the packet with the roast and added enough water to the vinegar to make 1/3 cup total to compensate for the extra juices the veggies would need.