The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 18, 2009
I make this pot roast frequently and it always comes out PERFECT! Chuck roast cut is VERY important, it comes out very tender. I also add sliced fresh mushrooms. This is a keeper!
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Kim

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 15, 2009
We enjoyed this roast. I used half red wine/half water instead of all water, but next time I would use half beef broth and half red wine. I would also season the roast a bit before searing. Otherwise, we enjoyed it, and the veggies!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 14, 2009
YUM!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 12, 2009
Awesome! Followed it completely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 9, 2009
I followed the recipe exactly, except I added more veggies and it was delicious!!! Thanks for the great recipe!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 8, 2009
As recommended, I substituted the water with a can of beef broth. I also added 1 T worchestershire sauce, 1/2 t Montreal steak seasoning, and 3 cloves crushed garlic to the liquid. I seasoned the meat with Montreal steak seasoning before browning. Flavor and texture of the meat was great and perfectly cooked after 9 hours on low. However, the potatoes and carrots were still completely hard. I had to boil them for at least 20 minutes before we could eat them. I would recommend either partially cooking the vegetables in the microwave before adding them, or setting up the meal and cooking it on low overnight and then for the recommended 8-10 hours.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 8, 2009
This dinner was FANTASTIC. Perfect with having a wee one around pop it in the slower cooker and away you go. Very tasty and you didn't even need a knife to cut the meat. LOVE IT!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 7, 2009
Great recipe... throw it in the crock pot and leave it... very easy and yummy
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Photo by RYANDT

Cooking Level: Expert

Home Town: Geneva On The Lake, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 7, 2009
This is similar to a recipe I've been using for quite some time. Instead of water I use about half a bottle of red wine (zin, cab, whatever cheap wine I have on hand) and add a can of Golden Mushroom soup. I also add fresh sliced mushrooms (the kind in the bag since it's easy, and the whole bag) and 2-4 cloves of minced garlic. I don't include celery, and I use red potatoes and usually baby carrots instead (easier). The side dishes I serve with it are typically a green salad with a sweet (balsamic or raspberry) vinaigrette dressing, Gorgonzola, onion, nuts (pine, walnut, whatever I have on hand) and biscuits. Excellent and VERY easy winter meal.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 4, 2009
I thought this was a really good recipe, especially if you are making pot roast for the first time like me. I think this is a good starting point for me so I can play around with different spices, etc. Wasn't too happy with the vegetables, but you can definitely make the pot roast without them and make another side to go with it. I also made the juice into a gravy, but really it would have been delicious as is.
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Photo by mandalin84

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 3, 2009
my husband liked this more than i did - i thought it was pretty salty and fatty. it wasn't bad, just not something i would make again.
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Photo by MissTurtle

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 3, 2009
My boyfriend (who is an incredibly picky eater) and I loved this recipe. I used garlic powder on the meat and olive oil to brown it. I used beef broth rather than the water, used a 3 pound roast and cooked it on high for 5 hours and the meat just fell apart. The vegetables were cooked well - the potatoes were not mushy at all and soaked up a lot of the lquid, tasted great!
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Photo by Debbie

Cooking Level: Intermediate

Home Town: Bayside, New York, USA
Living In: Salisbury, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 3, 2009
I used a 3 1/2 lb roast and it came out great. I browned the meat in a little olive oil and garlic. I used one can of beef broth instead of water. I added the carrots and cooking onions about 2 hours in and added the potatoes(small yukon golds) with about 3 hours remaining. I let it cook for 10 hours. The meat was a little fatty, so I might use a sirloin roast next time. The flavor was wonderful.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 1, 2009
Very Average. Easy but not special. I will be making Paula Deen's recipe next time. A little bit more work but well worth it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 30, 2009
My fiance and I really enjoyed this pot roast. I did change the recipe a bit. I increased the amount of carrots, onions, celery, and potatoes, and only used a 2-1/2 lb roast. I also added garlic and mushrooms. As others suggested, I used a can of beef broth instead of water, which gave the vegetables a bit more 'oomph!' I was able to make a nice gravy with the juices at the end, which paired nicely with the cornbread I served with it. I would definitely make this again, but would pour or skim off some of the grease towards the end before making the gravy.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 30, 2009
Delicious! The only things I did differently was to add beef broth to the water and also I cooked it on high for 5 hours instead of on low for longer. Finally, when it was done I made the broth/water mixture with all the flavorings after being cooked into a gravy using cornstarch.
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Photo by Sarah

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 29, 2009
YUM! I also added a bit of beef broth
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 28, 2009
Pretty good pot roast! Didn't take as long as the original recipe said.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 27, 2009
Great recipe! I used cream of chicken instead of mushroom. I seasoned and browned the roast before putting it in the crock pot. I added potatoes and carrots, onions and garlic. YUMMY!
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Photo by Vivienne

Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 27, 2009
This was the first recipe I made in our crockpot. It smelled sooo good! I definitely added a bunch of worcestershire sauce. I agree with others, chuck roast is way too fatty for either my husband or my taste. I did add about 1/3 more vegetables-good flavor, too much fat!
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Cooking Level: Beginning

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