What Beef Is Used for Pot Roast
04/09/2022
I followed the recipe merely I used stale thyme from this by twelvemonth'due south garden and I used red potatoes,,,,the vino I used was cabernet savignion and this dish was probably one of the finest dishes I have ever made !! And I am a gorging cook and I prepare many dishes,,,this will be a 'go to' dish the next fourth dimension I accept company !!! Cheers for sharing this !!
01/14/2021
I've been craving roast beef for ages now and finally came beyond a proficient cut at the store.
I used salary fat to brown the meat, and didn't take beefiness stock so I used a philharmonic of chicken and mushroom (odd I know, just that's all I had) and accidentally put in 2 more than ounces than required, merely that didn't touch on anything really. I didn't measure the carrots or potatoes and I threw in some minor whole onions as well. For seasonings, I added some fresh rosemary every bit well as the thyme and a few shots of Worcestershire and used a cabernet merlot for the wine.
The meat came out admittedly astonishing! It could have gone a bit longer to be "fall apart at a impact" merely information technology shredded into large chunks nicely and I used the copious liquid to make gravy. This recipe is for certain going into my list. Thanks!
01/15/2019
I cooked this during thanksgiving using the Boring-cooker version, and it was delicious! I came back so I could arrive again, merely now I can't find the Slow-cooker version? Was it removed? I call up the ingredients were practically the same, but information technology had Slow-cooker times and instructions. Tin can someone guide me to that version?
01/15/2019
This recipe is simple and worthy of the Five Star rating! One matter though... the recipe as is states it yields "10 servings"...I doubled the recipe (6lbs of meat) and I served it to a group of 7 men and there was barely enough for each of them to have one hearty bowl - there were NO leftovers and I'm certain some would have gone back for seconds had there been a nibble left to eat. Don't become me wrong, they didn't NEED seconds, only I'm simply proverb - "x servings???" I don't think so.
01/12/2019
This is the best pot roast I take ever had ! It is the only one I take e'er fabricated! At that place is no reason to attempt another recipe!
12/29/2018
I followed the recipe precisely except I used dried thyme. It was amazing!. I am not a wiz in the kitchen; in fact I rarely melt. This was so easy to make and tasted incredible. I tried a pot roast recipe last yr that failed miserably. I'm so happy I tried to make another pot roast and that I found this recipe. I may need to frame it so I can easily find information technology over again. ; )
12/26/2018
I wasn't sure this recipe could meet the positive reviews I had read simply certain nough it did! I cooked a much larger roast in a cast-iron, not-enameled, family dutch oven i accept. I'd read the feedback and left the carrots and potatoes out until the last i ane/2 hours. I added another onion at that time besides. I used venison broth I've recently made. Talk about knock out rich flavours. I don't unremarkably retrieve of pulled beefiness as beingness a roast simply I will from at present on. Oh, I still will do my prime number ribs only this volition be a much more than common weekly wintertime repast, more of a stew than a roast. Condolement food for sure. I'm ketogenic, but for those who are not, try adding some spoon biscuits on elevation of this baby before serving!! Thanks for a neat and simple recipe.
11/22/2018
I recently bought a squeamish new dutch oven, and just to melt something different for my husband and myself on Thanksgiving, I made this classic pot roast instead of the whole traditional turkey spread.
It was utterly delicious, every bit well as being a precise and piece of cake to follow recipe. A total success.
Highly recommended!
11/20/2018
I prepared per recipe with only small changes (included celery, added a couple extra bay leaves, a couple extra cloves of garlic, and added more than beefiness stock when I added the veggies to the pot since I used more than of everything than called for in the recipe). Used a Staub cast iron dutch oven and cut veggies on the large side. The meal was absolutely delicious. I was worried that the wine would make the flavour also potent but it was merely right. I made gravy with the liquid one time i removed everything from the pot (just added some flour to cold h2o to blend and then tossed into liquid and simmered for a few minutes). Yum, yum and more yum.
Funny thing - once everything in the pot was simmering abroad I ran to the post function (which is side by side door to a restaurant) to mail a package. When I was at the counter, one of the clerks said to the other - "I wonder what they're cooking adjacent door, it smells so good!" (it was me and my pot roast aroma!! yikes - not sure if it was a compliment or if I should exist embarrassed!)
06/23/2018
All I tin can say is Wow! What an incredible dish - 1 of my family favorites!
03/xv/2018
Used a 3 lb., 7-bone roast & seasoned with appx. 1.5 tsp. salt & one tsp. fresh basis pepper. Browned in a heavy frying pan in appx. 1 tsp. each, canola + olive oil, then (because my dutch oven was too small for the diameter of this roast), transferred to a sprayed Pyrex baking dish, while the oven was pre-heating. Deglazed the frying pan with the vino (used a decent red blend), then added 14 oz. of my home-fabricated bone broth (no sodium!!). Added tip: I freeze the bone broth in whatsoever large water ice cube and silicone cupcake pans I can become my hands on, then popular them out and go on them in ziplock bags in the freezer, so like shooting fish in a barrel to catch what I need). Poured the wine & goop mixture over the meat in the glass dish, sprinkled with 2 tsp. of dried Thyme, 2 tsp. minced garlic (from a jar) and three bay leaves. Covered and baked on 325 degrees (convection), for 1.v hrs. Removed appx. 1 c. of broth to make gravy west/ a flour slurry, on top of the stove. Spread 2 Tbsp. Worstershire, whisked together with 1 Tbsp. tomato paste on top of the roast, topped with the sliced onions and baked another 45 minutes (covered). Added carrots for some other xx or so (covered), then increased temp. to 350, added spud wedges, a sprinkle of kosher common salt and broiled for another 15 minutes (covered). Uncovered, basted the veggies and the roast, then baked, uncovered for another twenty minutes. All veggies were perfectly cooked, had flavor from the roast and still had some texture every bit we're not fans of mushy veggies.Giving this four/5 because information technology takes longer to get tender than the recipe indicates.
01/30/2018
I think this is my favourite pot roast recipe ever. So easy and flavourful. I fabricated exactly as the recipe indicated but used a deep ovenproof skillet instead of a dutch oven. The vino really elevates a uncomplicated pot roast past making the sauce so rich and delicious.
01/25/2018
This was and so like shooting fish in a barrel and turned out drop dead delicious.I did make a couple changes. I used 2 containers of craven bone broth (each held ii lbs of broth) from the local co-op instead of the beefiness broth and wine (he hates the taste of wine or beer in cooking). It seems similar a lot of liquid only you lot'll want the extra sauce information technology makes. I used a big crimson onion, six cloves garlic and all the other herbs listed. Stirred in about a tablespoon of Tumeric and broiled it for two 1/ii hours. Then added the carrots and one large parsnip peeled & sliced. At this point, I also added 2 to 3 tablespoons Worcestershire and dried porcini mushrooms that I ground to a powder in a java grinder - 1/3 cup powder. These both gave information technology a wonderful depth and richness and the footing mushrooms also helped thicken the broth. Put it in the oven for another i 1/four hours with potatoes baking on the oven rack abreast it. Pulled it apart with forks and served it covered with the sauce. New favorite.
xi/02/2017
This is an old wives' tale. Searing (browning) absolutely does not seal in the juices. It'southward been scientifically proven, repeatedly. Alton Dark-brown (as accept many others) did the experiment and showing the results.
09/fifteen/2017
This has become our new go-to recipe for roast. I don't change a thing, go far exactly as written, and it is delicious. Don't skip pre-browning, information technology seals in the juices! The vino tenderizes the chuck, which is a flavorful only sometimes tough cutting of meat. This recipe is a keeper.
01/16/2017
I made this last night and it turned out awesome! I did add together boosted veggies, mushrooms, cord beans. Dinner was for 6 people and everyone loved information technology. This is my "become to" recipe for pot roast. The roast only fell autonomously with a fork. 1 modify I think I'll make side by side time is to not add together potatoes merely rather serve the pot roast on a bed of garlic mashed potatoes.
12/20/2016
Followed recipe exactly and it came out delicious. A keeper!
12/15/2016
Why bother to even apply the recipe if you won't endeavour it as information technology is written the first time. You tin can make changes if you want when you make it the 2d fourth dimension. You people who change recipes without trying them get-go irritate me no end.
xi/06/2016
My roast was chewy. The taste was bully as was the heavy. What did I practice wrong to make information technology chewy ?
06/09/2016
What a swell recipe. I followed the ingredients and instructions, except i didnt use whatever beef broth since i was afraid of the sodium. I just added 1/two cup of water and tomatoes.
I also added zucchini and mushroom since im a vegatble fanatic and got rid of the potatoes!
I also added greenish onions to the sauté and cutting up some habanero peppers. Long story curt, information technology was FANTASTIC.
06/03/2016
I take made this pot roast many times now. It is Amazing, I accept made pot roast about every manner you tin think of, slow cooker, pressure level cooker, stove top, oven, in a pit on coals etc.... This recipe takes the cake. I have fabricated it for family and friends. My mom and my mother in law take both now switched to this recipe over the old betty crocker pot roast and the family hand me down pot roast. If you are a fan of comfort food and meat this is a recipe for you. I take followed the directions exactly and switched out with different cuts of meat and oasis't been disappointed all the same.
03/24/2016
We live in Wisconsin and we're gorging hunters. Therefore, roast is a staple in our dwelling. This is an Astonishing recipe to deviate from my typical preparation. Definitely don't skip the thyme; it adds such an incredible flavor to the juice. I like to add together in a pork roast forth with my beef/venison roast, and double the juice ingredients. Then when information technology'southward cooked and falling apart, I remove everything and get information technology boiling hard on the stove. I add a milk/flour mixture to make gravy...wowzas, information technology'southward adept. I often serve this for Sunday family supper and it'southward ever a huge hit.
01/28/2016
The difference of Red Wine and Red Cooking Wine is that coking vino has salt in information technology and then they can sell information technology in Grocery stores!!!
01/17/2016
I didn't accept whatever beef goop in the house, so I put a can of diced organic tomatoes, 2/3 cups water, 1/2 cup pinot noir vinegar, and the drippings from browning the roast (canola oil and butter used for this) into my Vitamix along with some Penzy'southward dried garlic...and then composite information technology all. Poured it over the pot roast and cooked it 2.v hours at 350 in my Le Creuset dutch oven. It is so tender and tasty. The best I've had!
12/14/2015
I purchased a dutch oven on Black Friday and i'd been itching to try it out. Googled pot roast recipes and this one won my heart. I did everything as the recipe reads except i didnt use whatsoever Tyme. Used a bag of baby carrots instead of cutting up my own. It is and so good & even better the next day. It seems like the season was much meliorate tasted on the second day. The cerise wine paired with the beef broth makes a cracking match for the juice. My potatoes were cut pocket-sized and made the juice thick just i didnt mind at all. IT was so good. I am attaching a picture. Made cornbread to pair with it.
11/19/2015
The best Pot Roast I accept ever eaten. "Distressing Mom"
10/12/2015
*hearty
08/29/2015
This will be a new family favorite for sure.
08/29/2015
We're having it again tonight!
08/29/2015
This was definitely a family favorite.
08/29/2015
This was my favorite
06/xiv/2015
Added cornstarch to thicken the juices, otherwise followed the recipe as written. Delicious!!
05/18/2015
I accept been making Mom's pot roast for 40 years in a pressure cooker. It's very good. I only bought a dutch oven a few months ago, and decided to make a pot roast a dissimilar way...in the dutch oven. It was fabulous! My hubby and son loved it too. It was much more than moist and very different than Mom's recipe. My husband asked for mashed potatoes. I also usually don't add alcohol to my recipes, only I added some red cooking wine. It was terrific. This will replace my pot roast recipe from at present on. Cheers so much.
03/13/2015
This is a regular in our menu but sometimes I use a leaner cut of meat and it comes with the same results.
03/08/2015
Made per recipe except used Bisto to this ken juices to a gravy. Excellent.
01/28/2015
After many years of trying pot roasts recipes this one has come out the sure winner! I didn't add the potatoes instead added cut upward mushrooms and served it over mashed garlic potatoes. It had great flavour and since in that location are just two of us we had a few delicious leftover dinners. I and then did what a previous reviewer said and made beef barley soup by adding some extra peas and pearl onions. THIS IS A KEEPER
11/27/2014
Fabricated to recipe except we didn't skin the yukons. Excellent, wouldn't change a thing. Served with CL's brussels sprouts with thyme.
eleven/18/2014
1-5-08; This was splendid. I used a 2.2 lb trimmed blade roast. Cook veggies for but 25 minutes and cheque. For two.ii lb. roast, I used 1 cup red wine and 1 can goop and it was a perfect upping of the liquid. Worth serving over some brownish rice, mashed potatoes, or with some crusty bread.
xi/16/2014
First-class. Made exactly as directed. So much amend in the oven than the crock pot recipes.
01/23/2014
This recipe is fantastic! Extremely flavorful and the best I've ever had. After the first 1 1/2 hours I did add a half cup more of both wine and water to make a little more sauce. Leftovers delicious as well.
01/xiii/2014
This was my kickoff time cooking a pot roast OMG! It was the best pot roast I've ever eaten in my life. I followed the recipe exactly except I added a couple of tablespoons of flour after the onions were sauteed then deglazed with simply a little of the vino, I also added mushrooms with the carrots and potatoes and information technology was superb! The gravy came out perfect, not thin and non likewise thick. I can't wait to eat the leftovers this evening. I volition definitely exist making this again and again and once again and would not hesitate to serve to company.
01/09/2014
This was a big hit! I accidentally bought a two lb roast instead of 3lb, so I added more carrots and used the same amount of liquid based on other reviews I read. I was worried I wouldn't like the wine so I used 1/2c vino and beef broth for the rest. Otherwise, everything was as directed and it came out perfect! I definitely think it is of import to proceed the potatoes in big chunks as they are pretty soft in the end and volition break autonomously easily. So delicious and juicy!
12/23/2013
Loved this recipe, I would not alter it at all. It was so delicious!
12/xvi/2013
New family favorite. I followed the recipe with a few modifications to make information technology easier for me. After I browned the roast, I placed it in my crockpot. Then I cooked the onions, added on top of my roast and deglazed my skillet with the red vino earlier adding it to the crockpot. I added a handbag of the peeled small carrots and I halved or quartered unpeeled, minor red potatoes. I added the bay leafage, garlic, etc. and cooked in the crockpot on high for most 45 minutes, then on depression for 5 hours. It was yummy!
10/15/2013
I haven't fabricated pot roast in over 25 years. Just seemed to boring. I bought chuck & didn't want to get through the trouble of moussaka so I looked upward pot roast. Soooooo glad I did. My husband is ill & finding food to peak his ambition is a claiming. Just smelling it melt got his appetite aroused. I could not believe how much he ate & enjoyed. I felt similar weeping. Keen recipe. My only change was adding light-green beans a while after the carrots. I also thickened the sauce with some corn starch simply next time I will grate some murphy to thicken the gravy. Bravo!!!!! This volition be a staple recipe in my home & will proudly serve it to company. E mailed to my daughters who are excellent cooks.
09/30/2013
Making this for dinner this evening! It looks Crawly!
09/28/2013
This was really good Just it took fashion longer to cook than the recipe called for, not sure if it is my oven. Taste was actually good though.
08/xviii/2013
Succulent! I've always made CL's Yankee Pot Roast but decided to requite this recipe a try - glad I did. Per other readers I added 1 T. each Worcestershire sauce and tomato plant paste with the red wine and beefiness goop. Next time I might make mashed potatoes and utilise carrots, turnips and mushrooms. Highly recommended and a large hit with the family!
06/28/2013
I make the aforementioned additions that purpleOnkey makes and the meal does not disappoint.
06/18/2013
This is the perfect pot roast. I like to modify up a few little things similar calculation extra garlic and I always love to add a scrap of dijon mustard to my pot roasts. I will typically make mashed potatoes on the side so I will usually go out out the potatoes and instead put rainbow carrots (makes it actress pretty!) and mushrooms. Great recipe!
03/31/2013
Groovy roast. The flavors went well together and information technology was non hard to make.
03/03/2013
Excellent recipe. Added 1 tbl love apple paste with wine mixture and ane tbl Worcestershire sauce when adding carrots and potatoes. Added 8oz mushroom terminal 1/2 60 minutes.
02/24/2013
My family unit loved this recipe. I'll exist making this once again.
02/16/2013
Anyone take a copycat recipe for BJ Brewhouse'due south Pot Roast? Information technology'southward delicious!
02/05/2013
This recipe was very proficient and not likewise salty, equally many pot roast recipes can be, especially when they call for onion soup mix. The only event I had was with the cut of meat, only also fatty (I used chuck). Next time I volition use a outset cut briscuit which is the cut of meat that I traditionally apply for pot roast. Very nice flavor though!
01/28/2013
Delicious! I have hesitated to make pot roast because chuck tin can exist so fatty. Before cooking, I untied the roast, trimmed off most of the fat, and retied. I followed the recipe exactly per instructions. Next time I may add together a bit more liquid as we love the sauce. Every bit others have said, the onions but melted into information technology. Will definitely make again.
01/27/2013
Concord with everyone here that this is the tastiest pot roast recipes. My husband, who is the ultimate food critic/snob said this was excellent. Excellent! Followed the recipe exactly except I used dried thyme instead of fresh, the almost wonderful indescribable flavor with the about tender meat. Can't wait to make this over again!!
01/18/2013
Disappointing. I tend to recollect of pot roast as a hardy meal with a gravy vs liquid goop. This would brand good beef sandwiches but not a pot roast dinner.
01/06/2013
Throw out all the other pot roast recipes. This 1 rules.
12/30/2012
I added celery and more bay leaves - other that followed exactly and was delicious served with spaetzle. Thanks!
12/16/2012
Excellent Recipe and a consummate striking! The simply affair I added was a dash of "Love" :)
12/eleven/2012
Adept classic recipe
12/08/2012
This was a fool proof recipe. I substituted both a can of gravy and a loving cup of water for both the beef broth and the wine. I also simmered on top of the stove instead of putting in the oven. Calculation the potatoes and the carrots during the last 60 minutes (subsequently the meat cooked for 3 one/2 hours) allows these items to keep their flavor. I fabricated the pot roast iii times and it came out nifty tasting each time.
11/17/2012
Great recipe. I just added blood-red wine vinegar as well every bit pinot noir, and and then, a tablespoon of lycopersicon esculentum paste in the last twenty minutes. Had to echo all over over again the side by side day. Information technology was that good.
11/03/2012
Like shooting fish in a barrel, delicious and the house smells divine!! This recipe is a big winner!
11/02/2012
Absolutely succulent! I use but grass fed beefiness so I brought the meat to room temperature and reduced cooking times on each by 15mins. I besides used a LeCreuset cast iron pot which may accept made the departure in keeping the meat so tender. Added turnips to the veg mix. The second hour could probably be reduced further to 35-40 mins. I have a good crockpot recipe as well, but this beat it by far. Other than that, I followed the recipe to a T.
10/thirty/2012
The best pot roast recipe I've fabricated yet.
10/17/2012
Simply just put everything in a slow cooker and cooked in on low for about 8 hours. Delicious and easy! The meat savage apart.
10/xiv/2012
My hubby and I had this for dinner tonight, information technology was so tender, and tasted so proficient, nosotros will exist making this again.
07/eighteen/2012
i love this recipe. the But thing i would alter on it is the temperature. maybe 250, or 300... it does cook too fast. simply information technology makes the most wonderful gravy!!
07/17/2012
Never again! I did everything exactly every bit stated in the recipe and take cooked roast before but the fourth dimension on this recipe must be off. My roast was fully cooked in less than ane hour and was very bland. Im sticking with my southern living recipe!
02/xix/2012
Merely wonderful! The all-time pot roast I accept ever had. My children never eat pot roast, this i they ate. This one is a keeper
02/14/2012
i usually exercise not like pot roast. this was amazing! i used a cabernet sauvugnon and YUM! perfect. don't change a thing.
01/22/2012
Awesome and easy.
01/xvi/2012
This was and then good! The smell of the wine, onions, and garlic, were so good I wanted to eat the beef raw NO KIDDING!! (Give thanks God I'thousand not an idiot, lol). I did not have a dutch oven and did not know if the red wine in my cabinet was dry or non, just I used it any way. I used my trusty bandage atomic number 26 skillet and double foiled the height, it turned out perfect. Notwithstanding, I am now in the market for a dutch oven!!! My meat was tender, flavorful, and went perfect over a bed of mashed potatoes!! Awesome recipe!
01/15/2012
Skillful.
12/05/2011
First roast I made in my new dutch oven. The roast was amazing! Added some turnips that were delivered to me from my organic CSA. Delicious!
11/14/2011
I don't savor meats cooked in wine. I think I'll try a different roast next time. It wasn't bad, just not my cup of tea.
11/07/2011
This is one of the all-time pot roast recipes I've e'er had. And it's pretty like shooting fish in a barrel, too. We usually relish it with homemade biscuits - definitely the perfect companion for the gravy! One of our favorite "cool weather condition" meals as it does oestrus upwardly the house over that fourth dimension.
11/02/2011
One of the best pot roasts I have ever made - definately a keeper!
10/30/2011
No doubtfulness most it...the best pot roast I've ever tried. I used a sirloin tip instead of chuck, and I used sparkling grape/apple juice instead of the vino, but it made delicious juice which I served over biscuits. It was a hit at the dinner table.
ten/08/2011
I agree that the carrots took longer to cook than did the potatoes, and I used baby carrots at that. Even so, information technology was delicious. I tried to salvage calories past NOT eating bread with it, but what a loss . . . the sauce does beg for existence dipped into with a crusty baguette. I will brand this again. I prefer it over other recipes I accept fabricated for years in the crock pot.
09/18/2011
Very easy and very very good! I added sliced shrooms and a bundle of onion soup mix to it when I tasted it and information technology was a fleck banal. After that... pretty darn good. I but give 5 stars to recipes with cheese... nonetheless, a petty shaved parm on top might exist skilful on this!
05/15/2011
I LOVE this recipe information technology tastes WoNdErFuL! I did change a few things, Such as i use regular organic chicken broth and have doubled the ingredients and so i have more than of the cooking liquid because information technology tastes and then wonderful. Only did non add together more than potatoes and carrots. Simply i do add more than onions. The organic chicken broth makes it taste a lot better than a organic beef goop. Never the less this is a wonderful recipe its the all-time pot roast ever!
05/10/2011
I am not quite sure how such a uncomplicated recipe could produce such complex and delicious flavors. I only had a cheap bottle of zin and this came out amazing! All v kids and husband slathered their meat and potatoes with the "gravy" Information technology was fabulous! My husband is not a fan of chuck roast either and he was back for seconds.
04/30/2011
I tried this recipe actually as written and found it to be wonderful! I used Chianti for the vino and I will try a Merlot adjacent time. I recently tried it with a sweeter ruby wine but I didn't care for that every bit well. I've also added mushrooms to the recipe and information technology came out delicious! This is now my standard pot roast recipe
04/29/2011
I'1000 an avid Cooking Light reader and this recipe has to be my favorite! You would never know information technology was "lite;" two keys to making this recipe outstanding is the quality of the meat and the season of the vino. Look for a nicely marbled roast throughout and don't be afraid to really brown it in the pan on all sides before popping it in the oven; all those browned pieces actually assist make the stock circuitous. Also, nosotros accept tried various crimson wines in this recipe, only by far Beringer Founder'due south Estate Cab. Savingon is the all-time to go with the roast. Once you popular the cork you have the residuum of the canteen to become with your wonderful meal! This is definitely a put it in the oven and forget it meal; cracking on football sundays!
03/27/2011
This is the best pot roast I take ever made. It's easy to prepare and full of flavor. I made an additional small batch of the sauce in a saucepan while the pot roast cooked (wine, broth, thyme, seasoning). I found the pot roast's sauce to be sufficient merely my husband was happy to have extra, particularly for the leftovers. I served the roast with some warm, crusty Italian bread - yum! I'll definitely make this recipe over again.
03/12/2011
This was really tasty. The simply thing I did differently was add more beef stock - I used 3 cans and 2 cans of h2o because I wanted more than gravy - I was using a 4 lb. roast. I also did this on the stovetop rather than in the oven. It was a hit with my husband!
02/05/2011
I thought this pot roast was merely and so-so. Tasted like pot roast, naught special. Actually, the vino did make it "special," but not necessarily in a good way. I used a Cabernet Sauvignon and information technology added a kick of sweetness that I could have done without. I found, also, that the potatoes cooked faster than the carrots. If I were to make this again, I would add the carrots at to the lowest degree xv minutes earlier the potatoes. And, common salt, salt, salt! I felt like I was loading on the salt before browning, simply the dish lacked in saltiness.
01/fifteen/2011
First-class pot roast. Easy to prepare, used bottom round roast as it was on auction. Cooked information technology at 350 for three hours then left it in the oven with heat off until ready to consume another 30 min. Rave reviews.
12/xix/2010
Served to friends last dark. Everyone raved nigh the tenderness of the boneless chuck roast. Great flavor! I'm no gourmet cook but the compliments on my pot roast really made me feel like a pretty skilful cook! I definitely will serve this classic delight again soon! I beloved the results!
12/x/2010
Flavor is indescribable.I never fallow the recipes with the verbal amount every bit the recipe, simply in the end is the same recipe with a personal touch. In spanish its call sazon. Today i'm making it again with a piffling twist. Instead of chicken broth, Im using soy sauce mixed with the wine, kinda similar ppl fix brisket in Texas. anyway, I permit you lot guys know how information technology went.
11/20/2010
Wow, this was expert. I never fabricated pot roast earlier, but I followed the instructions basically to the letter (though I used more than carrots and mashed the potatoes, wow) and it was really easy and tasty. Now I'm swollen and bloated with succulent meat and potatoes!
11/fifteen/2010
This was great! I was skeptical that 2.5 hours in the oven would make it tender, only shredding it with the two forks worked well, and the meat was moist and tender. I might let it go alittle longer next fourth dimension, in the start round in the oven. Also, I used Chicken Goop instead of beef, and a cheap Shiraz. The cutting I used was a ii.5 lb bottom round. It was really delicious and I'll make it again, possibly for visitor next fourth dimension. I used my Le Crueset dutch oven which works cracking for this, and cleanup was easy.
11/thirteen/2010
This is my go-to pot roast recipe and my family absolutely inhales it. Chuck roast performs the best for me, only I do frequently utilize bottom circular roast because my grocery store has it on auction more often and it is delicious, likewise, though not quite equally tender. I frequently employ larger cuts of meat as well and merely add more veggies and liquid. I always take leftovers which I make into beef stew past calculation some boosted beef broth. My married man loves the leftovers as much as the roast. Highly recommend.
11/03/2010
The all-time pot roast I have ever made! I doubled up on carrots and left out the potatoes only I will attempt them next fourth dimension. I too deglazed my pan west/ the ruby-red vino. In hindsight, I should take increased the amount b/c I didn't end upwards with much liquid in the end. Still however...it was wonderful!
08/16/2010
We honey this roast, my married man enjoys the leftovers as much as the first fourth dimension around. I sometimes exit out the potatoes and serve information technology with brew potatoes since the sauce is so tasty or you could sop it upwardly with french bread, yummy. I recall the thyme adds a lot. For those who thought it was tough, you must use a chuck roast, I adopt a shoulder roast, leaner roast volition exist tougher.
05/01/2010
This was absolutely delicious! I will definitely be making this again. I did not accept fresh thyme so I used well-nigh iii/four tsp dried. And so impressive I would definitely serve this for company. I do live at loftier altitude then I baked it for two hours then added the vegetables and baked for some other 1-iii/iv hours. Turned out perfect. The but complaint was that we should accept doubled the wine and beef broth so we could accept had more of the juices for our meat and veggies!
Source: https://www.myrecipes.com/recipe/classic-beef-pot-roast