Reviewed: Feb. 22, 2009

I was looking for something to do with left-over, defrosted, floured cubes of beef, and this was my answer! I re-floured the beef, browned it in butter and olive oil, and then proceeded with the recipe - adding a few fewer potatoes and a cup of fine red wine in addition to about 2/3 cup water. I didn't bother with spices, since I used many (including mustard seed) in the flour coating the beef. I only used 2 bullion cubes (1 beef, one veggie) and didn't bother adding the pepper at the end. We just loved the moist texture of the meat, and the flavor overall was superb. Now that I know roughly how much liquid to include, and how long to cook the meat, I'll be able to make all sorts of variations on this recipe. Thanks so much!

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Ginger

Cooking Level: Expert

Living In: Norwood, New York, USA

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Reviewed: Feb. 22, 2009

Inserting the garlic into the roast is a mistake. Either to much garlic flavor or not enough. Just throw in the garlic and cook with the rest.

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James111

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Reviewed: Feb. 22, 2009

Very delicious.

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DeeLee

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Reviewed: Feb. 19, 2009

This was okay. I thought it would be more flavorful. My husband really liked it but next time I will up the spices.

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Dec. 27, 2008

I have never cooked a Pot Roast, but since it was my husband's birthday I took the plunge! This recipe was easy and turned out wonderfully! I also used beer instead of water and I cooked it in the oven uncovered for two hours (till 155 degrees) on 350.

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Celestie

Cooking Level: Intermediate

Home Town: Atascadero, California, USA

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Reviewed: Dec. 15, 2008

WOW -i am so disappointed in this recipe! I followed it as is thinking after that I'd try some of the suggestions in the comments - but my meat was dry and some pockets tasted bland, some tasted decent and others had too much garlic. This was a piece of beef that I cut and used half in another recipe and it was quite tender, so I don't think it was my cut of meat. If I try it again, I would rub with some flour and brown it first, add some strained tomatoes, balsamic vinegar or something to help break down the meat. It really doesn't even get another try from me though.

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Deb. B

Cooking Level: Intermediate

Home Town: Diamond Vale, Diego Martin, Trinidad And Tobago

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Reviewed: Nov. 29, 2008

What can I say - this is wonderful. I made this today for the family and it was a big hit. Lots of left overs for sandwiches tomorrow too! I did not have Bay leaf and I added basil and oregano to the sauce the last half hour. There was lots of juice, so I removed over half of it two hours before it was done and used that to make a brown gravy. I just threw in two packs of Schilling brown gravy mix. We poured that over the meat. Those are the only changes that I made. Love this roast!

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Valerie

Cooking Level: Intermediate

Home Town: Yakima, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: Nov. 25, 2008

The meat came out too tough, even after 6 hours in the slow cooker. It tasted like garlic water. Very displeased.

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143sidney

Cooking Level: Intermediate

Home Town: Northport, New York, USA

Living In: Gainesville, Florida, USA

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Reviewed: Nov. 21, 2008

madr as is, worth trying again.

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

My family literally inhaled this. GREAT RECIPE! Didn't change a thing and don't plan to!

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 26, 2008

Without question the best roast ever. I seasoned with seasoned salt, pepper and paprika. Slit 5 garlic gloves, slit, and placed them in pot roast and put in saran wrap in fridge overnight. Used my dutch oven and placed new potatoes, baby carrots, and 1 1/2 peeled cut onion in bottom. Seasoned that and added a small can of mushrooms and splash of worstechire. Placed the roast on top and poured in can of beef broth and cup of red wine. Added bay leaf, covered and cooked on low for 7 hours. Moist, tender and scrumptous. Gravy was cooked bubbly not boiling.

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Jo Gail

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Reviewed: Oct. 21, 2008

This was a wonderful dinner. I did as another reviewer suggested and added brown gravy mix (low sodium in my case) instead of the beef bouillon and the sauce was wonderful. I also put the spices and the garlic in the meat 24 hours in advance and let it "marinate." My husband commented that the peppers that I added at the end as the recipe calls for were really great. Overall I am sure I will make this again.

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persius.evans

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Reviewed: Oct. 6, 2008

I have made this about 3 times now for my family. It is gone in an instant! I do not add as much onion, but I still put in quite a bit. I use baby red potatoes and bagged baby corn. This is a must in the fall and winter!

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Peggy Sue

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2008

the meat was fall apart tender! it was really good! needed a bit more seasoning for me. I don't think I added enough garlic but that's my own fault. i didn't use straight water, i just used beef broth, a little cooking wine and 3/4 bottle of shiner(it was all we had lol) i also added onion powder and celery salt for more flavors. yummy!

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Rach

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Reviewed: Apr. 25, 2008

This was wonderful! I made a couple of changes, based on preference. I used a few more veggies... fresh mushrooms & parsnips. No green peppers. I minced about half of the garlic, and tossed the raw veggies in the minced garlic, and a steakhouse seasoning spice. One can of double rich campbells beef broth (no water). The rest of the garlic I slivered and tucked in the meat, and seasoned the meat as directed. Veggies on the bottom, meat on the top. A splash of red wine over the top (about 1/2 cup). When the liquid started to submerge the roast, I drained some of the juice using a ladle. The roast was so tender, we could cut it with a fork. And both the veggies & the meat had a wonderful flavor! Thanks so much for the recipe.

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dakotacabinquilts

Cooking Level: Intermediate

Home Town: Hettinger, North Dakota, USA

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Reviewed: Apr. 20, 2008

This recipe came out perfect, I did add mushrooms. I would prefer more seasoning for extra flavor next time.

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Shayna

Cooking Level: Beginning

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Reviewed: Mar. 8, 2008

Left out the green peppers, I'm not a fan of them, used less potatoes & more carrots. I've made this several times and usually omit the water and substitute beer or red wine, whatever I have on hand. Tucking the garlic slivers into the meat is a MUST, it really makes this recipe! Thanks!

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Nicole

Cooking Level: Intermediate

Home Town: Granite City, Illinois, USA

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Reviewed: Jan. 4, 2008

This worked very well for me. I used half beef broth, half red wine for the liquid and did NOT use bullion cubes, just added a bit more salt, sprinkled over the veggies, in addition to the salt rubbed into the meat. Also, used red bell pepper, not green and tossed the garlic cloves whole into the crock pot with the veggies rather than insert them in the meat. The best change I made was to use real Spanish smoked paprika (pimenton) rather than hungarian or other paprika. Delicious!

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lynne

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Reviewed: Dec. 25, 2007

Very delicious. I didn't have any beef boullion so i used beef gravy mix instead and it came out great.

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Amanda

Cooking Level: Intermediate

Home Town: Lusby, Maryland, USA

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Reviewed: Nov. 7, 2007

This was the best pot roast ive ever had. I used a chuck roast instead of top sirloin, Sirloin was too expensive for our budget. But It turned out very flavor full. Not dry at all. Next time i will try with beer instead of water like some others suggested. My husband was in aww after we were done eating it too!

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Sarah

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Garlic Top Sirloin Pot Roast

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