The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 30, 2009
Pretty Good, used a 2 1/2 pound elk roast and it was done in an hour and a half. next time I'll add garlic also
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 27, 2009
good recipe, roast turned out flavorful and tender just make sure you watch it, i left mine on the stove too long and all the drippings evaporated, and bottom was bit burnt...no drippings left for the gravy! :(
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 18, 2009
Great recipe. I personally like to double the amount of dried thyme and use the rest of the spices as a dry rub before browning the meat.
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Cooking Level: Expert

Home Town: Plymouth, Indiana, USA
Living In: South Bend, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 29, 2008
This was a great recipe. Only changes I made were to coat the beef in seasonings (I used dried pot herbs) the night before and put in a ziploc bag overnight in the refrig, replaced the water with a can of beef broth and (added half a can of water too) and added a can of italian stewed tomatoes. Absolutely delicous recipe. The meat cut with a fork it was so tender. House smelled wonderful while this was cooking! Thanks for a great recipe.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 4, 2008
Followed the recipe and it was a little bland, wasn't bad just boring.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 25, 2008
fried meat,cook in water add beef flavor(beef broth),let it cook til tender add little brown gravy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 7, 2008
Loved it! I added alittle sherry to the gravy and it was delicious!I also browned the meat on the stove with garlic and then put into the crockpot all day! Yum!!!
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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA
Living In: Miami, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 28, 2008
Wow, my husband and I are not pot roast fans, but this is probably one of the best I've had! The only change made, at the suggestion of other reviewers, was using broth instead of water. I think this made all the difference! It was super easy and made a terrific gravy. This is a keeper for us!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 24, 2008
I actually thought this was a little bland. I'll probably try a different recipe next time. It just didn't have a whole lot of flavor and the gravy was disappointing.
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Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 20, 2008
This roast turned out pretty good, but without the modifications I made I think it would have been just okay. I cooked the roast for the exact amount of time that the recipe stated. It seemed slightly dry to me, but still tender, although my husband said it wasn't as dry as potroast he's had before! I've only made potroast once before and it was bland so I seasoned it liberally with salt, pepper, garlic & paprika and let it sit in the fridge a couple hours before cooking. Therefore the flavor of the meat and gravy was delicious. I also used only maybe 1/4c. of flour for the gravy and for me it was the perfect consistency, not too thick or thin. Not the perfect pot roast, but with some modifications it was quite good. I think next time I might just try cooking it for a little less time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 12, 2008
I just made this recipe and I loved it. The only thing different I did was I took roasted garlic cloves and in a food processor pureed them with the pepper and thyme to make a paste which I smeared over roast after browning it. And I used Beef Stock or Broth instead of water - made a great gravy
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Cooking Level: Intermediate

Home Town: Collingswood, New Jersey, USA
Living In: Deptford, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 31, 2007
This is the only pot roast recipe I use! I've been making this since I first found it in one of my Taste of Home magazines a few years ago. I love it!! The only things I do differently is I add a few beef boullion cubes to the water and 2 tablespoons of minced garlic (jarred) to the the top of the roast when I sprinkle on the salt, pepper and thyme. YUMMY!!! Thicken the broth with cornstarch for a tasty gravy. *Update* I've been making this pot roast in my porcelain enameled dutch oven lately. Once the roast is browned, remove it to a platter and deglaze the pot with some of the beef broth. Throw the roast back in and proceed with the recipe as follows. This step makes the most amazing rich and thick gravy. I shred the leftover beef, heat it with the leftover gravy and serve over egg noodles for a quick dinner the next night.
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Cooking Level: Expert

Living In: Monroe, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 21, 2007
My fiance LOVES pot roast but my family favorite was tomato based. He wanted to try a "regular" pot roast and we came across this recipe. We had it on the stove cooking when our friends called us up and invited us up for dinner. We, instead, had them down. Our friend is also a big pot roast lover. When the two guys get together, there's never a moment of silence since they both like to talk so much. Well, once the pot roast was served, all talking ceased. They were too busy fork full after fork full of this flavorful pot roast in their mouths. Thanks for the great recipe and a little peace and quiet!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 9, 2007
We really enjoyed this recipe. I used beef broth where it called for water and i also put more potatoes. It was all really good!
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Cooking Level: Expert

Home Town: Canyon Lake, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 21, 2007
This was my fisrt time making this recipe. My family loved it!!! My husband was always a fan of the pot roast bag appraoch but I longed for my mom's cook on the stove recipe. This reminded me of what I thought pot roast should taste like and he agreed. Our teenage son just gobbled it up! The gravy came out a little too thick so I thinned it with beef broth. It was wonderful. This recipe could also be used in the summer because it cooks on the stove. Maybe on a rainy summer night when you can't use the grill. Enjoy
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Cooking Level: Intermediate

Home Town: Southborough, Massachusetts, USA

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