The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Nov. 15, 2009
Delicious and tender!! I browned the 3.49lb bottom round roast. After browning I added not only the onions and bay leaf but 1 celery stalk, 1 extra large garlic clove and balsamic marinade oppose to just white vinegar. I cooked it for 3 hours since it was less than 4lbs. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 12, 2009
I made this about 2 weeks ago and it was delicious. I only used 2 large onions and sliced about a pound of assorted fresh mushrooms. Added a few sprigs of fresh thyme as well. The only problem was that my roast was too small. The onion/mushroom gravy was delicious with the meat and I made some garlic mashed potatoes to go with this. I will be making this again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Oct. 4, 2009
I took other reviewers suggestions about browning the roast first. Then followed the recipe exactly. The flavors were good, but I found it to be very dry. I cooked a 4.5 lb roast for 4.5 hours. Maybe I cooked it too long? Not sure if I will try again. Maybe I should have used another cut of meat or cooked it in a crock pot? Based on the great reviews, I was anticipating it not to be so dry. I just could have done something wrong. Also, the one cup of water with one tablespoon of flour was not enough to thicken the remaining juices to make a gravy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 27, 2009
I rarely make roasts, so I looked at the cut of meat, and typed bottom round roast and came up with this recipe. It was delicious! I will definitely make this again. The onions and the gravy really make this dish stand out and it's so amazingly easy to make!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Sep. 16, 2009
This was pretty good! I only used 5 onions, and used red wine vinegar instead of regular vinegar. I used a traditional cast iron dutch oven which made all the difference. The gravy turned out dark brown, not light like in the picture, but it was very flavorful. My husband thought it tasted like a great homemade German dish. Served it over egg noddles and a side of asparagus.
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Cooking Level: Expert

Home Town: Wallingford, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Aug. 25, 2009
I never made a roast on top of the stove. And, at my surprise, it was great. I did braise my roast in olive oil first, then added onion and fresh garlic. I used balsamic vinegar witch i love with beef. I added the roast on top of onions then added fresh rosemary & tyme. I also made gravy out of the onion stock. Very very good. I would of had leftovers, but my husband loved it so much he over eat.
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Cooking Level: Expert

Living In: Crown Point, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Photo by Tara
Reviewed: Aug. 11, 2009
I usually do my Roast on top of the stove or in the oven but i felt supper lazy today and did it in the crock pot useing this recipe.I did brown my roast on the the stove top as i always do to lock in the juices.I added 4 really good sized mushroom's and instead of the plain vineger i used red wine vineger.Turned out awesome!! I was hopeing to have leftover roast to make RB Hash with for tomorrow night's diner.But, there was nothing left on the platter!!This is a keeper for sure.Thnx for a great recipe :))
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Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 20, 2009
This is the first roast that I cooked on top of the stove in a pot and it came out great. The gravy was excellent. I did use wine, rosemary, and thyme with it. I will cut the cooking time down a little next time. Hubby really liked the whole meal. Served with fresh steamed broccoli and mashed potatoes. This is a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jun. 1, 2009
A very good recipe. I was shy on the onions so I only used 2, but the next time I'll use more as it produces more sauce. Searing before baking (at 300) is recommended. I coated the beef with Montreal Steak seasoning and it was very good. One notice, I have a cast iron dutch oven with heavy lid so 3 hours at 300F was overcooking in my case. Next time I'll reduce it to 2.5 hours.
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ah

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: May 11, 2009
Thie recipe was great. I read most of the other reviews first and did make some changes. I browned the roast first, deglazed with Merlot, added garlic and also added more Merlot & some Beef Broth at the end. Try not to lift the lid during cooking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Apr. 28, 2009
MBrooker, your recipe sounds almost identical to mine, except where you are using Merlot (yum) I am using balsamic vinegar and a lot more chunked up fresh vegetables. The secret to a successful potroast is to sear on a high flame on all sides right at the beginning in order to keep the juices inside the meat. Next time I'll be trying the merlot!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Mar. 21, 2009
This is a very good recipe as it is. It was intended for busy moms. Making a whole bunch of changes just makes it take longer to make, not to mention a totally differant recipe. Why do people insist on doing that. Post your own recipies people. I want to know what it was like as written, not your version of pot roast.
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Cooking Level: Professional

Home Town: Margate, Kent, England, U.K.
Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Photo by tat2whttrsh aka Lambchop's Mom
Reviewed: Feb. 16, 2009
I only needed one HUGE onion. That was enough on it's own. Instead of water, I used 1/4 burgundy wine to deglaze the pan and 3/4 c. beef broth. I also used one beef bouillion cube. I always sear roasts before I cook them, it's something I learned from my father in law that I just do automatically. On the top of the roast, I rubbed in some salt and pepper and minced garlic. I plan on serving this with Montreal Steak Seasoned Mashed Potatoes and steamed broccoli. I can't wait to see how it turns out. EDITED: Making this with the red wine and beef broth was genius. So yum. It was a bit salty, if I were to make this again(and I will), I'd cut back on the salt on the meat. This meat and gravy was so wonderful. EDITED AGAIN: This is even better the next day!
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.31 star rating.
Reviewed: Feb. 8, 2009
This was pretty good. I liked the fact that it makes its own gravy, since I don't make gravy well. Next time I will skip the vinegar, it gives a little twang that wasn't that great. Needs more seasoning as others have noted, but otherwise it was really pretty good, I will make this again.
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Cooking Level: Intermediate

Living In: Stanwood, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 28, 2009
This was okay, definitely not the best, but I don't think I would make it again. We didn't really find it as flavorful as we had expected it to be from the reviews. We ended up "doctoring it up" in the end to give it enough flavor to satisfy our palates, so that it wasn't a total waste for us.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 22, 2009
Very good roast! Just like some of the others who've reviewed this recipe- I added some red wine, worchestire sauce, and garlic to the gravy. Also put some baby carrots in the stock pot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 18, 2009
I made this for a dinner party and it turned out excellent. I made two roasts using this recipe for that party. For the first roast I followed the recipe to the letter, but for the second roast, instead of vinegar, I added red wine. The roast and gravy had an amazing flavor.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 18, 2009
Thought this was ok...nothing exciting and the gravy lacked a lot of flavor even after adding garlic and using beef broth. I will not make again.
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Photo by Daisy Mae

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 15, 2009
I made a few changes and it turned out awesome! I added some baby bella mushrooms to the onions and I cooked it, as another user suggested, in the oven at 300 degrees for 4 hours. When making the gravy, I added more pepper and some garlic powder. They gravy was perfect! I will be making this one again for sure :-)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.31 star rating.
Reviewed: Jan. 8, 2009
This was a tasty roast. I didn't use all the onions but did add fresh mushrooms and used apple cidar vinegar mixed with water. Cooked it in the crockpot on high 4 hours after browning the meat with some salt, pepper, and rosemary for added flavor.
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Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA
Living In: Kalamazoo, Michigan, USA

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