Reviewed: Nov. 7, 2009

Great recipe... throw it in the crock pot and leave it... very easy and yummy

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RYANDT

Cooking Level: Expert

Home Town: Geneva On The Lake, Ohio, USA

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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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Kristy D.

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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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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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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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MissTurtle

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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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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Debbie

Cooking Level: Intermediate

Home Town: Bayside, New York, USA

Living In: Salisbury, Maryland, USA

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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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mfrog515

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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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JLTOTH76

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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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Britt

Cooking Level: Expert

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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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Sarah

Cooking Level: Beginning

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Reviewed: Oct. 29, 2009

YUM! I also added a bit of beef broth

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Meredith

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Reviewed: Oct. 28, 2009

Pretty good pot roast! Didn't take as long as the original recipe said.

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Nate

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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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Vivienne

Cooking Level: Beginning

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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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Kelsey

Cooking Level: Beginning

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Reviewed: Oct. 26, 2009

I thought this needed a lot more flavor. It was very very bland for my families taste.

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AllieD

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Reviewed: Oct. 25, 2009

This is the first recipe that I have prepared from Allrecipes.com and My husband "loved" this meal. The only thing that I did differently with this recipe was leave out the celery. Great recipe!!!

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tmcguire

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Reviewed: Oct. 24, 2009

My husband is the meat eater in the house. He really enjoyed the pot roast and said it was tender and tasty. Personally, I was very discouraged by the chuck roast as it had so much fat. Obviously, I have little knowledge of the different cuts of beef. I knew that chuck roast was fatty but I was very surprised and a bit disgusted at the amount of fat that rose to the top after being refrigerated. I skimmed off the fat and cut off as much as possible. I won't make this again due to the amount of fat, not the taste or recipe as that was all good.

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SheBellaMia

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

We have always made pot roast but wanted something different this time. This was excellent my husband loved it. I made some crescent rolls and used the juice as dipping. I left out the celery and instead used cabbage. My 5 year old daughter and 1 1/2 year old son loved it as well..they're plates were clean. Awesome recipe and if it wasn't for the reviews I would have passed this recipe.

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Chica

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Reviewed: Oct. 22, 2009

This might sound silly, but I love this just as written, I also sub the water with, hhmmmm, tomato juice, maybe bloody Mary mix, have used 7 up, root beer, diet coke, they all turn out fantastic, soda help tenderize. Thank you for posting for everyone. I have a small electric roaster and I can start it at 9 and my staff has a fantastic lunch by 1230. Cant buy them pizza at this price.

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BANDIT5

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Reviewed: Oct. 20, 2009

Very good recipe. The meat came out tender and moist. I also added a can of beef broth instead of water and added some fresh garlic. I also rubbed the meat with some garlic and onion powder and a little bit of garlic salt. Next time I need to remember to add a bay leaf and some paprika.

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