Reviewed: Nov. 10, 2009

Nice change from the usual dry or canned soup mix recipes! I used homemade tomato sauce I had put up from my garden, as well as a glug of red wine (Sangiovese), some minced garlic, fresh parsley and fresh oregano. The sauce was thinner than I would have liked after cooking, but rather than thickening it with flour I just transferred it to a saucepan and reduced it on the stovetop. The meat was tender and well-flavored and the reduced sauce was perfect tossed with pasta and grated Parmesan cheese.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Oct. 30, 2009

This was SO simple and SO good! I didn't make the gravy- it didn't need it. This is a nice, quick meal I'll make again and again! Thanks :)

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Amanda

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Reviewed: Oct. 18, 2009

Quite delicious, and oh-so-easy. I added a little red wine, and some carrots, but you wouldn't have to. We served it over egg noodles to soak up all the wonderful gravy.

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Cindy

Cooking Level: Expert

Home Town: Northport, New York, USA

Living In: East Northport, New York, USA

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Reviewed: Oct. 4, 2009

I used this recipe on the stove top to the oven instead of the slow cooker. I grow weary of the crockpot - the meat came out perfectly (sometimes it gets kinda mushy in the slow cooker for me.) - firm but not chewy. I loved the combo of flavors. Thanx for the recipe.

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Ann in NC

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Statesville, North Carolina, USA

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Reviewed: Sep. 28, 2009

This was great! My family loved it. It was easy and the house smelled good all day. I just thickened the sauce in the crockpot after I removed the meat. Definitely will be making this again!

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Adrienne

Cooking Level: Expert

Home Town: Fremont, California, USA

Living In: Livermore, California, USA

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Reviewed: Aug. 21, 2009

Yummy!!

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MC

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Reviewed: Jul. 13, 2009

My husband really enjoyed this dish. It was very tender and simple to make. I added 4 cloves garlic and I didn't make the grave.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

A very good roast! Turned out so tender it literally fell apart when being scooped onto a plate. I served with the Traditional Mashed Potatoes and the Asparagus Parmesan recipes, both from this site. If serving with mashed potatoes, I would recommend offering a beef gravy as some people might not like the tomato based gravy from the roast on their potatoes.

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CookinTornado

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Dec. 15, 2008

This was very yummy. I seasoned the roast with seasoning salt and added some carrots about 1/2 way through. Served with fresh corn and brocoli over couscous!

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maggie137

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Reviewed: Nov. 24, 2008

The meat was so tender, it just fell off the bone and it had a nice flavor. It could've used so more seasonings, but it was great the way it was!

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Katie

Cooking Level: Beginning

Home Town: Brownfield, Texas, USA

Living In: Plains, Texas, USA

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Reviewed: Nov. 18, 2008

Very tender & tasty. I didn't even do the gravy part & it was still good. My family likes a beef based gravy, but I love tomatoes so I'm giving it a 5.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2008

Oh this was delicious. It was my first attempt at pot roast and it turned out great. I loved the tomato sauce! YUM! The gravy was thick enough too so I didn't need to add any flour. I did add spices and garlic to give it more flavour. Thanks for posting.

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Carolynne

Cooking Level: Beginning

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Reviewed: Apr. 7, 2008

This turned out perfectly!! So tastey and even though I added some salt and pepper to the top of the meat, I dont think it was needed since I put in red skinned potatoes and a whole bag of baby carrots. I made the gravy too and it was a perfect topper to a perfect meal. My husband was amazed and surprised. He didnt know I knew how to make a roast ;) Thanks so much for posting this recipe. Its awesome! *I followed everything as follows including the bay leaves too* Nothing ruined anything.

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lizzibear

Cooking Level: Expert

Home Town: Maple Ridge, British Columbia, Canada

Living In: Chula Vista, California, USA

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Reviewed: Mar. 18, 2008

This was excellent! I made some minor dietary modifications and substituted corn starch for the flour (my sister-in-law was over and she is avoiding wheat), and used diced tomatoes that I processed in the food processor in lieu of tomato sauce (I didn't have tomato sauce in the pantry). This was the best pot roast I have ever had AND this was the first time I have ever made pot roast. It was super good. This will definitely be added to my go-to list of dinners.

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ErinR

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Reviewed: Mar. 17, 2008

Next time will use 1 bay leaf. Sauce was odd, but really good. Meat was very tender.

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laidback

Cooking Level: Expert

Living In: Santa Monica, California, USA

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Reviewed: Sep. 11, 2007

This tasted terrible. WAY too much onion, and the bay leaves didn't mesh well with the other flavors. The meat came out extremely tough. I didn't even try to make gravy out of the sauce because it tasted so bad.

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JENN818

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Reviewed: Aug. 1, 2006

This recipe was just not as good as most from this site. It needed more seasoning like garlic etc. I was not fond of the tomato in the gravy.

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Kathy

Living In: Houston, Texas, USA

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Reviewed: Apr. 12, 2006

Finally my losing streak is over I made a good pot roast! The meat was tender and tasty. But no one liked the "gravy".

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AMY509

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Apr. 10, 2006

If I make this again, I would double the sauce. I made mashed potatoes and there just wasn't enough sauce for both roast and potatoes. But flavor was good and very quick to put together.

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