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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MIZ DIVA

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Reviewed: Oct. 20, 2009

A simple pot roast. Nothing fancy about it. I subbed low sodium beef broth for the water. Thanks!!

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Oct. 20, 2009

I thought this was pretty good but seemed to missing something, not sure what... I added 4 cloves of crushed garlic and used whole baby carrots and two celery sticks, though I will add more celery in the future. I also added a bottle of dark beer and then 1/2 cup of chicken broth because it seemed like it needed more liquid. I seasoned the roast with low-sodium montreal steak seasoning, garlic powder, onion powder, paprika, and dried parsley and lightly dusted with flour before browning in olive oil. I will make again and try to figure out what I'm missing.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 19, 2009

Wonderful! It's a keeper we make every winter.

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Manderly

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Oct. 19, 2009

Perfect for a cold day when you dont feel like putting much effort into cooking! i substituted beef broth for the water.

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sandylemon

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

Took the advice of adding some paprika, beef broth and mushrooms to mix. Didn't add celery. Very easy. very yummy. Thanks for the recipe.

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lisabobisa

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Reviewed: Oct. 18, 2009

Excellent!! I used red potatoes and shallots instead of onions. I bought a 1.75lb roast and that was a good fit for the crock pot I used. I think you'd have to have an industrial size pot to do a 4lb roast. Still did 8 hours and it was fantastic!

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Alli G.

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Oct. 18, 2009

My husband's mother always made the best pot roast..until I prepared your this recipe. This makes the best pot roast we've ever had. Easy and delicious!!! Thank you Marie Thomas for submitting this recipe.

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