Reviewed: Sep. 16, 2007

Tastes very good, and we liked to put the vegetables/sauce that are cooked with it on top of the meat when serving.

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chef24

Cooking Level: Expert

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Reviewed: Sep. 11, 2007

There are only 2 recipes I use for pot roast- this one and the awesome slow cooker pot roast from this site. This recipe is great. I was very suprised the first time I made this because roast is usually one of my least favorite meals- not anymore! Thanks!

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MlssK5

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2007

Awesome recipe!! Who would have thought so little ingredients could taste soooo good! I didn't have regular cola so I used diet cola (couldn't tell a difference). I cubed the meat for easeier serving and I also added carrots and celery and potatoes. Would HIGHLY recommend this recipe!!

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: Jul. 15, 2007

My husband loved this. I used regular pasta sauce instead of the canned tomatoes and dry mix, as that was what I had on hand. I omitted the celery as I didn't have any, but added fresh mushrooms instead, which came out great.

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Anna

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: May 25, 2007

This was AWESOME. I put it into a roaster and put it in the oven at 350 degrees for 2.5 hours. It was delicious.

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CARON65

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Reviewed: May 20, 2007

I've been using this recipe for awhile but never got a chance to review it. It was the first pot roast I made that my DH asked to keep on our regular menu, and it has become a quick and easy dinner to fix for company with two small children. I used to brown the roast but now I skip this step b/c of time, and it still comes out great. I still rub the roast with a small amount of Montreal Steak Seasoning, add Tbsp of minced garlic, substitute dried oregano and basil for the spaghetti sauce, and use just a pinch of salt. I throw it in the crockpot for 6-7 hours and even the cheap cuts melt in your mouth! Thanks for the recipe!

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djmama

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Reviewed: May 4, 2007

This recipe was just average for me. It was good, but it didn't seem to have a lot of flavor. The dutch oven thing also threw me off- perhaps I just didn't cook it right.

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Jenny

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Reviewed: Apr. 26, 2007

I followed some of the other suggestions and just threw the roast in the slow cooker without browning it. I put it on low from 8AM to 5PM and it was perfect. I also made the mistake of buying the wrong cola - Black Cherry Vanilla, but it turned out just fine.

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EHS

Cooking Level: Intermediate

Home Town: West Point, Utah, USA

Living In: South Bend, Indiana, USA

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Reviewed: Apr. 23, 2007

We really enjoyed this! It's super easy and super tasty! It was yummy with mashed potatoes.

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ekp333

Cooking Level: Expert

Home Town: Sterling Heights, Michigan, USA

Living In: Eastpointe, Michigan, USA

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Reviewed: Apr. 15, 2007

This was very good!!! I didn't change anything except I added some fresh minced garlic. I also accidently bought a Cherry Coke but it tasted awesome! The meat was tender and the sauce was great on egg noodles. I will be making this again soon - I've never had a pot roast tast so good and be edible, not chewy.

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Karen E.

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Reviewed: Apr. 11, 2007

OMG...was this good! At first I wasn't sure how it would taste since I have never used dry spaghetti mix in a roast before. However, this is the best roast I have ever made! I cooked a 4 pound roast and every bit of it is gone.....for 5 people! Super recipe...thanks for sharing!

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Debra

Cooking Level: Expert

Home Town: Roanoke, Virginia, USA

Living In: Clemmons, North Carolina, USA

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Reviewed: Mar. 28, 2007

This was surprisingly delicious!! I used Diet Rite Cola (sweetened with Splenda) and spaghetti sauce because that's what I had. I added carrots, onions and potatoes to the pot after browning, and cooked it in the oven while we were at church. The vegetables were the best part! My husband loves my regular roast recipe, but he said that I can make this one again...and that's saying something! Thanks!

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SCRAPBOOKWORM

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Reviewed: Mar. 12, 2007

Awesome! I am not a big fan of pot roast, but my husband likes to try different recipes, so I thought I might as well try this. I made a couple changes. I used Italian stewed tomatoes as someone else suggested, added 1-1/2 cups of Diet Coke, less salt, only 1/2 teaspoon. I omitted the garlic salt completely, added 4 cloves of crushed garlic, large onion, 3 stalks of chopped celery. I was afraid that it wasn't going to thicken up, but it did. I served it on top of brown rice, excellent!!!! The next night I added 1/2 can of french onion soup and again over rice. Will definitely make this again and share the recipe with others.

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Mike E

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Reviewed: Mar. 8, 2007

Wow. If I would have read the recipe in a cookbook I would have passed it up, but after reading the rave reviews I knew it had to be good. And it was fabulous. 5 lbs and it only cooked 2 hours in a convection oven (covered) at 300. Super flavorful, moist and TENDER. Blew me away! My husband by far thought it the best roast that's ever came out of my oven, and I totally agree.

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twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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Reviewed: Feb. 2, 2007

Nice, would have again.

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bnkr327

Cooking Level: Beginning

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Reviewed: Jan. 23, 2007

I made this last night for dinner. I doulbed the sauce, and baked in a 400 degree oven for 3 hours, then 250 degree oven for 1 hour. With the sauce I removed half of it and strained it and added flour to make a gravy, serving it with the sauce. It was great. As others have said the spaghetti sauce is not overing powering. Thanks for a keeper recipe.

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Phil

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: Jan. 7, 2007

Superb! I didn't substitute any ingredients at all. I did use my crockpot, though. Just dumped everything and let it go without bothering to brown the meat or anything. It was soooo good! Best pot roast I've ever had! I've made this several times now and it always gets my family's rave reviews! Couldn't be easier or tastier.

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One Sweet Shannon

Cooking Level: Expert

Home Town: Endwell, New York, USA

Living In: Binghamton, New York, USA

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Reviewed: Dec. 3, 2006

Mmmmmm. Today will be my 3rd time making this within a month! My only suggestion is to do it in the crockpot. It's sooo much better that way. I've done it both that way and in the oven. Also, I've subsituted the onion for dried and the celery for celery salt (I just used celery salt instead of regular salt.) It's a must try!

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HEIDI

Cooking Level: Intermediate

Living In: Bountiful, Utah, USA

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Reviewed: Dec. 1, 2006

This SMELLED amazing, but the flavor didn't knock my socks off (or my boyfriend's). It was your standard pot roast, nothing more, nothing less. I do love that you can make it at a moment's notice with pantry ingredients, so that's why I'm giving it 3 stars.

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gina1313

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Nov. 4, 2006

Very good pot roast. I, like others, added fresh garlic and put it in the crockpot on low for about 7-8 hours. I added carrots about an hour before serving. I couldn't find the spaghetti packet but found something roasted red pepper pesto in a packet and used that. It was very tasty.

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