Reviewed: Nov. 22, 2009

This turned out really great. My husband said it was the best roast ever. I followed the directions, but cooked it only for 1 hr 15 min because I used a 2.7 lb roast. We think it's better than any restaurant roast we've ever had. Thanks Allrecipe, Purple Velvet

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Purple Velvet

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Reviewed: Nov. 20, 2009

Wonderful! This was the first time that I have cooked a pot roast like this. I followed the directions exactly and it was delicious. I was surprised at how much liquid was in the pan. The meat was tender and the gravy excellent. This will be my keeper pot roast recipe.

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Mary Lee

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

I followed the recipe exactly and the pot roast was perfect. The aroma and taste were both amazing. My LeCreuset dutch oven was good for this- heavy duty with a well fitted lid. The meat was not at all dry- in fact I was suprised at how much juice there was.

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Dandelion

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Reviewed: Oct. 16, 2009

This was EXCELLENT. I followed the recipe as written, except I did add carrots after turning the heat to 300. I used a large cast iron dutch oven but next time will try my smaller Pampered Chef Deep Covered Baker. This was seriously so delicious. I used a white onion and usually never eat the onions in pot roast but these were sooo good! I actually drank the gravy from the bowl because it was irresistible. Oh yum.

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Anne Maddox

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Oct. 15, 2009

Great recipe!! And easy! Made just as directed and agree with some of the other comments to not be tempted to add any extra liquid. I used a covered cast iron pot, and a tight fitting lid and following the recipe will give you the best pot roast ever with plenty of beefy broth to make gravy or to add noodles. Made early in the day and reheated for dinner. Fork tender and delicious.

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GRick

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Reviewed: Oct. 14, 2009

This is definitely a keeper. DH loved it! Added broth, carrots, potatoes and celery. After everything finished cooking, I made a gravy with the juices and poured over the meat and veggies. Comfort food at its best! Next time I'll add mushrooms.

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JADESTAR

Cooking Level: Expert

Living In: Diamond Bar, California, USA

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Reviewed: Oct. 12, 2009

I rinsed and patted dry my 3 lb. roast first, then basted both sides with olive oil and added seasonings, then seared the roast on the grill for 4 min. each side (seasonings were Montreal Seasoning, garlic salt and onion powder). Had the baking dish in the oven while it was pre-heating and placed the seared roast ontop of 1 bay leaf in baking dish. I poured on the SIDE of the roast (not over the top) a half can of Swanson's beef broth (low sodium). Grated fresh garlic cloves, rebasted the roast with olive oil and placed 2 bay leafs with thick cut onion rings on top of roast prior to covering. The smell in the house was awesome! Took it out after it's first 30 minutes (at 325 degrees), reduced oven to 300 degrees, added full garlic cloves around the pan and placed snack size carrots around one side and large peeled Idaho potatoes (quarted) around the other. Placed more large cut onion rings on top of veggies - added Lawry's seasoning (on carrots, potatoes and onions only). Cooked additional 1 1/2 hrs and I was really surprised how tasty the veggies were once we served it! They cooked thoroughly yet still stayed firm - and not mushy. Next time, I'm going to include Brussell Sprouts and Mushrooms. The broth and juices from the meat really added to these veggies and my kids wanted seconds. Usually they want more meat! Enjoy this recipe. It's simple and time efficient. Hardly any prepping. If you have two hours - your good to go with this delicious meal.

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sdk

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Reviewed: Oct. 11, 2009

A delicious recipe. I usually make my roast in the crock pot and I won't do that again. This turned out perfect and so tasty! I followed it exactly.

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Laurel

Home Town: San Jose, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 8, 2009

This was really great...so simple, delicious and easy to make! I had all the ingredients already at home...nothing special to buy or have on hand. Other pot roast recipes called for a crockpot (which I don't have, nor do I like them) and things like canned tomatoes or mushroom soup with I didn't particularly want to use. I followed the recipe exactly, making sure to sear the meat well and not adding any extra liquid. The only additions I made were to add a little extra onion and garlic, and 1/2 teaspoon dried Herbes de Provence. Next time I might try adding a stalk of celery and/or some carrots, but not necessary. The roast came out very moist, tender and flavorful...even my mother-in-law raved about it! I served it with mashed potatoes and gravy along with some steamed zucchini from the garden. Thanks for a wonderful recipe...I won't make pot roast any other way now!

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Shae's Mama

Cooking Level: Expert

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Reviewed: Sep. 29, 2009

Loved the flavor of this! Mine was a bit dry, but I think that was my fault (over-cooked & didn't use a tight enough lid). I can't wait to make it again.

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nikki

Cooking Level: Intermediate

Home Town: Van Wert, Ohio, USA

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Reviewed: Sep. 26, 2009

Made it exactly as the author said,,,,it was tasty but dry and semi tough.

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Barbara

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Reviewed: Sep. 22, 2009

I hate pot roast, but this was so good. Followed the recipe exactly, as other reviewers warned me to do. Resulted in a tender, tasty pot roast with plenty of juice in the pan to make gravy. It was so tender, my toddler with two teeth could eat it. Thanks!

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THEMUNCH_TX

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Katy, Texas, USA

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Reviewed: Sep. 8, 2009

This recipe is unbelievable! So simple and straightforward, with amazing results. The two most important things to keep in mind for this recipe to succeed are: 1) Do NOT take shortcuts when searing the meat. Allow the meat to fully sear for 4 min on each side to lock in those amazing juices. 2) Do NOT add liquid to this recipe (broth, consumme, water, etc) because the meat will make its own delicios broth while cooking. The ONLY thing I changed was to use 4 garlic cloves instead of 2 (I adore garlic). This goes in my permanent recipe collection as an instant classic!

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Heidi

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Reviewed: Aug. 27, 2009

This is my first Beef Pot Roast and it turned out yummy! I followed the searing directions exactly, but added a cup of beef broth since we like a bit more "au jus" and added carrots and baby potatoes. We loved it! He had seconds.

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Novice&Learning

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Aug. 5, 2009

Look no further! This recipe is super easy and incredibly delicious. My problem before was adding liquid. Follow the instructions as listed and DON'T be tempted to add liquid. Prepared it today and this was the best pot roast I have ever made. Plenty of au jus that is not greasy. **My modifications: Vegetable oil instead of olive oil, more onions (I used FOUR!), no bay leaves** Thank you for sharing this recipe!

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CHILENET

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Reviewed: Aug. 4, 2009

I have been searching 4-ever for an oven roast (sick of slow cooked meat) that is tender. Viola! This came out great. It was tender, juicy and the au jus was awesome. DO NOT NOT NOT add water, broth or ANY other liquid while cooking. This the absolute key. Most of the reviewers that added liquids complained about it being tough. This has been my mistake for years even at my level of cooking. The juice from the onion combined with the meat juices is enough. The only change I made was to add a little more onion and 2 more cloves of garlic. Bravo and thank you!

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Laura

Cooking Level: Expert

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Reviewed: Jul. 29, 2009

Very good basic start. Moist soft fall-apart meat - tasty. Vegetable cooked just right. Perfect for a winter day. I would suggest really taking note of some of the add-on from the comments left - they will only make it EVEN BETTER.

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arlene

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Green Valley, California, USA

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Reviewed: Jul. 22, 2009

I used this recipe to make my first pot roast and it turned out great! I took the advice from other reviews and added 2 cups of beef broth. It was so tender and moist! I'll definitely be making it again!

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love.laugh.live.learn

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Reviewed: Jul. 18, 2009

good recipe made with tradition in mind. I think most people are forgetting to add fresh herbs to there recipe's. This one could have used some fresh parsley, sprig of rosemary and thyme. It always adds some freshness to the meal.

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nanipoo05

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Reviewed: Jun. 14, 2009

Delicious! The only thing I do different is cook it on top of the stove on low until the meat is falling apart. Very juicy and tasty. Thanks for the recipe.

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