Reviewed: Dec. 26, 2011

I made this recipe, without deviating, for our Christmas dinner. I was not impressed. The chuck roast weighed 3.5 lbs and I put in potatoes and carrots. I heated the oven to 350 and then reduced it to 300 when I put the roast in. At 1.5 hrs the veggies didn't appear to be done, so I left it in the oven another 15 mins. I let it sit for about 10 mins b4 cutting it and it was NOT tender and did not fall apart. Additionally, the veggies were not fully cooked. Needless to say, I was VERY disappointed...thankfully there was two of us for Christmas dinner.

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Reviewer:

lorramp

Reviewed: Nov. 8, 2011

Very good, very tender beef with great flavor. My husband loved it!

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Reviewer:

Joy Williams

Reviewed: Oct. 13, 2011

I have a question. Does a bag have to be used? Can I use a dutch oven or foil covered pan instead? I've had bags melt so I don't use them.

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Reviewer:

Fuzzywuzzy

Cooking Level: Expert

Reviewed: Sep. 21, 2011

This roast was very easy! It took a bit longer to cook though, at the 1.5 hour mark it was still very rare so i had to turn the temp up for another half hour to finish the cooking in time for dinner. It was a bit tough, but that was probably my fault. Other wise it was amazing and very tasty. Before adding the veggies gave it a sprinkle of Nature Seasons (i put it on every meat dish i cook), gave it a nice addition of flavor.

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Reviewer:

Annah

Reviewed: Sep. 8, 2011

This is a great recipe! I've tweaked it a bit and use an electric pressure cooker to make it. I brown the roast on both sides in a little olive oil. Mix up a can of cream of mushroom soup, half a can of water, the dry onion soup mix and the worcestershire sauce. Then I put mushrooms (canned if I don't have fresh), carrots and potatoes and a bay leaf on top of the roast. Add the soup mixture over it all. It cooks on high pressure for a little over an hour and the roast comes out so tender and juicy and the gravy is awesome! My husband loves it and asks me to make it at least every other week!

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Reviewer:

Karen

Reviewed: Aug. 18, 2011

Flavor was good but following this recipe exactly leaves the meat VERY tough. (My husband said, "just think of it as a steak") Pot roast must be cooked more slowly at a lower temperature.

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Reviewer:

onelovinsun

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Home Town: San Diego, California, USA

Reviewed: Jul. 25, 2011

Really easy but if you want tender meat you'll have to cook for 4 hours or chop up meat first :-)

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Reviewer:

angela3132000

Reviewed: Feb. 28, 2011

Excellent! I also added a can of cream of mushroom soup, everyone loved it!

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Reviewer:

msjenadee

Reviewed: Feb. 13, 2011

This was super easy! I didn't have an oven bag so I simply made it in my roasting pan. I think I cooked the meat a bit too long because it was a little on the tough side. Yum!

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Reviewer:

milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

Reviewed: Jan. 22, 2011

Good! I ended up putting this in the slow cooker instead of oven (senior moment?) but it was fine. Used 2.4 lb. roast and 1/2 pkg. onion soup mix, 1 cup water and 1/2 tbls. beef bouillon and some garlic. Browned the meat before adding to crock pot. No extra salt necessary. Put the veggies on top so they didn't get mushy.

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