The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 6, 2009
Oh, this was yummy! I took others' advice to sear the meat first and then deglaze the skillet with red wine, which I drizzled over the meat. I also made my roast in the slow cooker (high for 4 hours and low for 3 hours). If you use a crockpot, make sure to put the onions (diced) and veggies under the meat so they cook thoroughly. For a bit of added flavor, I threw in two bay leaves and a splash each of red wine and Worcestershire sauce. The wine adds a nice richness to the gravy. Very, very tender and tasty...and fills the house with a fantastic aroma!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 30, 2009
Easy to throw together and tastes great!
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Cooking Level: Expert

Home Town: Pittsford, New York, USA
Living In: Webster, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 31, 2009
I followed "Hanchette's" advice and inserted garlic cloves in the meat, seared it with a tbsp. olive oil and deglazed with red wine. Very good tip! I also used the bay leaves and thickened it at the end with 1 tbsp each flour and cornstarch mixed with a little water. But it was a bit bland for me so I added some salt and oregano. I also cooked it for 3 hours @ 350.
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Cooking Level: Expert

Home Town: North Highlands, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 24, 2009
This was a big hit with my family - I just took out half the onions to satisfy our picky eaters, added some more pepper and a little garlic. It comes out amazingly tender and tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jul. 28, 2009
SO good! Kids hate tomatoes so I left those out and added some beef broth to make up for the liquid loss. This was so easy and delicious!
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Cooking Level: Expert

Home Town: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: May 31, 2009
I made it by the recipe for the first time and it was great. It was super easy and fast and just what I needed. Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 8, 2009
I think this recipe forms a good basis for a quick pot roast. I am assuming that this recipe was written with the understanding that people have had pot roast and can somehow approximate their way to completion. Pot Roast, however is a lengthy affair and does have more steps to completion. 1. There is absolutely no reason that this cannot be cooked at 350 degrees. If you want low and slow then it is goes to take longer than 1.5 hours. 2. Pepper! There is plenty of salt in the cream o' mushroom but the meat needs some bite to that bark. I coated my roast with pepper before hand. 3. Where is the celery? Pot roast is supposed to have celery. Add some sliced celery, oven to 350F, and make it at least 2 hours cook time. 4. Mix the canned soup and water together first. I'd put the water and canned soup in a bowl and warm it up in the microwave. Stir and pour over the meat. 5. Not essential, but a oven bag helps. If you like your pot roast in the oven then the oven bag turbo charges it. You can find them in the ziplock aisle. 6. Italian seasoning. If you don't have 'Italians styled stewed tomatoes'then regular stewed tomatoes and Italian seasoning blend (spice aisle) is the same thing. Nice quick and easy pot roast overall.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 10, 2009
HUSBAND ENJOYED ADDED FRESH MUSHROOMS AND A DASH OF WORCESHIRE SAUCE.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 25, 2008
Reasonable - maybe I needed to cook it longer? I had a 3.88lb roast and cooked it for 2 hours. It came out done, but maybe it needed a bit more time to really make it fall apart nicely. It's good - I think it will be even better as leftovers - of which there are plenty!
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Cooking Level: Expert

Home Town: Villa Park, California, USA
Living In: Auburn, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 12, 2008
yum. made it as is. will make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 2, 2008
I prepared this recipe in the crockpot using cream of mushroom soup with roasted garlic. I also added a tsp. of dried basil, a bay leaf, a sprinkle of fennel seed, a few shakes of parsley and the last "glug" of marsala wine I had sitting in the fridge. Can I tell you how GOOD this was? THIS WAS GOOD! Thank you, Jan... this recipe's a definite keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 1, 2008
This is a very good recipe, but I ended up leaving this in the over for three hours. i also added green beans. It tasted wonderful once the meat was tender.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 1, 2008
Overall, it was okay. It needed 2 hours to cook at the temperature suggested, in our oven. The vegetables and sauce were fine: we ate them all. To my taste, it needed salt and pepper. I would use larger proportions next time, to have some for later. It was barely enough for three adults. One recommendation I have is NOT to use a butt roast cut of meat for this recipe. I really wish we had used the sirloin. The butt roast came out very tough; almost inedible. We threw about half of it away. Still, I think it would have turned out much more tender if a better cut of meat were used, and the sauce was pretty good.
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Pam
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Pflugerville, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 27, 2008
had to leave out carrots since none were in the 'fridge, and left out water to keep from boiling over the small covered dish i used...to my surprise the roast turned out excellent with plenty of liquid after 2-hours in 325 degree oven (still overflowed dish though :)...missed the carrots but will have them next time...great recipe !!
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Cooking Level: Beginning

Living In: New Port Richey, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 17, 2008
I made this recipe, but made some additions to enhance. I inserted 6 garlic cloves into the raw roast. Then I seared it on both sides and deglazed the dutch oven with Marsala wine and beef broth. I replaced the water with beef broth. I also added 3 bay leaves to broth mixture along with juices from tomatoes and mushroom soup. Topped the meat, carrotts, onions, new potatoes and celery with a can of mushrooms. The result was amazing. Even the kids went back for seconds
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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 23, 2008
Just alright, but not great. Made as directed and veggies were still under baked - even though I cut into smaller pieces than recipe suggested. A crock pot would probably work well for this one. Very easy to make but the taste was just so-so.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 12, 2008
This was a easy Sunday dinner!!!!We put in before church and it was ready after church.
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Tom

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 8, 2007
Simple, tasty, better the 2nd day! Unlike most recipes like this, not too salty. There are more elaborate and fanciful recipes out there, but for good ol' meat & potatoes, this works.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 19, 2007
I loved this recipe! It was easy to make and everyone loved it. Presentation was lovely. This is the type of recipe that gets better the next day. It's definetly going to be a staple in my home. ps. I added a 1/2 cup of wine instead of water.
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M&M

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 28, 2006
I thought it turned out pretty good! My boys & fiance' loved it! Just didn't add the tomatos because my family is not too keen on them.
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