Reviewed: Nov. 12, 2009

tried to cook faster by increasing temp, but it was tough! next time I'll go by the recipe

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Patti

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Reviewed: Jul. 31, 2009

This is a great recipe for a family dinner and is very easy to prepare. It does need to be baked in the oven bag for two and a half to three hours per instructions that come with the oven bags. This pot roast has always turned out tender even using select grade beef which is what most stores are selling under their own brand labels.

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CHARLESBSIMPSON

Cooking Level: Expert

Home Town: Alameda, California, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 14, 2009

I've made this 3 times and my boyfriend loves it. It's so easy to make and it is delicious!

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PerlaR

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2008

This was good. I like a thicker broth when it is all said and done. Next time I may have to do a roux of some sort to get that texture. The meat was very moist and tender in this dish.

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 31, 2008

I took the advice of other cooks and let in marinate with some can of mushroom soup (also put some beer and put garlic in the meat); after 3 hours it was better than any roast I have made in a crockpot (and I have made many roasts). I think the bag is the perfect method to really seal in the juices! I will try adding some wine and marinating for a longer period before cooking. Did not put in any vegetables as I think they might soak up too much of the liquids. This is now my method for doing a roast that lends itself to braising.

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anewcook

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Reviewed: Jun. 18, 2008

This recipe was so easy and my family enjoyed it. I will make it again.

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red

Cooking Level: Intermediate

Living In: Fall River, Massachusetts, USA

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Reviewed: May 27, 2008

I was happy with this recipe. It kind of reminded me of the pot roast my grandma used to make. On the second night while the roast was still cold I cut it into slices and reheated it in the juices and sauce. It was very tasty.

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kimbernic

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 19, 2007

This dish was so juicy and I didn't run out! The next day we ate it for lunch

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Mrs Patterson

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 5, 2007

I followed the recipe exactly, but didn't have good luck. The meat wasn't even close to being done after an hour and a half and the piece of meat I used was less than 4 pounds, as specified in the recipe. Now, we're on our way out to grab a pizza with a raw piece of meat in the oven.

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Kate

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Reviewed: Nov. 14, 2006

awesome recipe! meat was tender after about 3 hours at 325 degrees. did add 1 can mushroom soup, lots of garlic cloves, some seasoned salt and instead of water used beef broth. served the roast on bed of chives and garlic mashed potatoes. very good stuff dave!

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Reviewer:

crazyt

Cooking Level: Beginning

Home Town: Rosemount, Minnesota, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 31, 2006

My first time making a roast and it came out great!...THX

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AtHomeMom

Cooking Level: Expert

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Reviewed: Jul. 7, 2006

I tweaked the recipe a tad to accomidate me and my boyfriend. Instead of water, I subsistuted beef broth, threw in one whole yello onion cut up, and then seasoned the top of the roast with some ground garlic pepper. I also put about five pieces of bay leaves for some extra aroma. As for time, I lowered the temperature and cooked it in a regular pan for almost three hours as well. All in all, it came out pretty good for the little work put into such a large meal.

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lostlittlefairy

Cooking Level: Beginning

Home Town: Queens, New York, USA

Living In: Fishersville, Virginia, USA

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Reviewed: Jul. 5, 2006

Easy and delicious, especially with some chili sauce!

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meganpelka

Cooking Level: Expert

Home Town: Machias, Maine, USA

Living In: Irving, New York, USA

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Reviewed: Oct. 10, 2005

I didn't have great luck with this recipe. The meat was tough and wasn't nearly done in 1 1/2 hrs. I also felt there was too much water added, which watered down the seasonings. I'm not so sure though if it was the recipe that lacked or the COOK! It wasn't a total wash, my family ate it and didn't complain.

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TEXASTRACE

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Sep. 17, 2005

I'm no cook and I could do this recipe. It's so yummy and easy to make - the oven bag is a big help with clean up.

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SCYMITAR72

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Reviewed: Jul. 16, 2005

My 1st time making pot roast was a success because of this easy recipe! I let the meat marinate in the cream of mushroom soup & onion soup mixture for several hours & also let it bake in the oven for about 3 hrs... the result -- a very tender & tasty pot roast & vegetables. Definitely a recipe to keep & use again!

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