Roast Beef with Gravy

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This is a keeper. good flavor, simple. I used Top Round. Also made sure to keep a pan of hot water simmering on the stove for replenishing the water in the baking dish so as not to break anything. Also, I overcooked it just a tad so 3 hours was too long for me. Next time I will start checking temp after an hour or so. Will make this again!

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Please, Please do not use a glass Pyrex cassarole pan to cook this in. We did and when we added the extra water to the pan, it EXPLODED like a bomb of glass! Ruined our oven and caused lots of cuts as it exploded across our kitchen. I'm not sure how the roast taste, but take our advice and don't use a glass pan.

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I tried it..followed the directions to the letter......and came out with shoe leather.

I have very little recipes from this show that worked out to be successful, but by the looks of it Garth is not a picky eater........so it must work for him.

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I was excited to try this recipe as it conjured up memories of Sunday dinners at my house growing up. I was skeptical of the 450 degree temperature. As the recipe indicated I kept an eye on the water and realized toward the end of the first hour that the water had evaporated. I added water to the pan as directed and the entire pyrex dish BURST in my oven sending glass everywhere, fortunately I was not hurt, or lost an eye. I was able with the help of my husband get the roast onto the counter and out from underneath the shattered glass. After an exhaustive effort of cleaning up glass ( I have to call a repairman to have the door removed to get the glass out from in-between we tried to salvage the roast since it was completely wrapped in foil. It was tough and flavorless. Dinner ruined. Oven a mess, kitchen a mess. I am a very experienced cook, but I think that recipe needs to be tweaked before someone gets hurt, or at the very least to make it eatable.

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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.