Roast Beef with Gravy

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Just made this in my crockpot. I added carrots and celery on top of the onions. My beef was about 3 lbs and I used the 1/4 cup apple cider vinegar. Beef very tender and I got a lot of "juice" for my gravy. No vinegar taste at all. I reheat this the next day. I used the fat on the top of the drippings to make my gravy. I melted the fat, added flour to make a roux. My mom always served her pot roast with noodles, so to be sure I had enough gravy, I added a small can of beef broth to my drippings.
Only thing - recipe should be called "Pot Roast" not "Roast Beef with Gravy". Meat does not slice like a roast.

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I don't know what y'all with bad reviews are doing wrong, but I've made this several times with all different sizes of roasts - just as the recipe says to do it at 450 - and they were outstanding every time!

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This is one of the worst dishes I have ever tried to have. I say tried as I threw it away.

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I too followed the recipe and thought that 450 was way too high. I cooked it for a little less than 3 hours. It was very tough. I did not have to add water to the pan at all. I was hesitant about adding the vinegar but the gravy tasted great anyway.

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We thought it was very good and the meat tender. However, I cooked it at 250 for 5 hours for a 5# roast, 450 seemed alittle to hot.

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sorry Trisha. like your show, but this roast beef did not do it for us.

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I wondered about the 450 degrees, followed the recipe to a t but it turned out tough and my husband could not chew the meat almost choked on it! I bought a good quality roast from a local butcher......so sad to have wasted my money!

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Really? 450 degrees for 3-4 hours on a 5# roast? We naively tried this as written, figuring the steaming in the tent with onions was the reason for higher heat and longer time/pound than any other recipe. Remember the bone-dry turkey scene in Christmas Vacation? Skip this one.

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A great recipe! My husband never really cared for my roast beef and loves this one. The vinegar adds a wonderful flavor to the gravy that I never expected and the roast is very tender. It just gets better as a leftover dish as well. I adjusted the vinegar amount for a smaller roast (3.5 lb but cooked it almost the full time.

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Tender! I have cooked roast for years in many methods. This was by far the easiest and most tender. Delicious. The vinegar was such an easy, flavorful touch. I also made the spoon bread rolls from this episode, and they were perfect for sopping up the gravy. I bought 2 roasts because my grocery store only carried 2.5 lb boneless chuck roast. They were thinner than a 5 pounder would be, so my cook time was only 3 hours. Next time, I would add another onion. The one onion was sweet and added a lot of flavor to the gravy.
***WARNING***do not use a glass Pyrex dish. They are not designed to add water to during baking. Mine EXPLODED an hour into roasting when I added more water. Since the beef was wrapped in foil, the glass didn't ruin the roast. After an hour of clean up, I then put the foil packaged roast in my metal broiler pan, added water, and finished cooking the roast.