Reviewed: Apr. 29, 2013

Did not have to change a thing and my husband wants it every night. Comes out moist and full of flavour.

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Reviewer:

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

Reviewed: Apr. 5, 2013

OK, This was seriously amazing! The 'sauce' is what makes this pot roast stand apart from all the others I have made the last 20 years of my trial and error cooking adventures. the only thing I would do different the next time I make this (and I will be making this again and again) is that I will triple the sauce. Aside from that, this was the best pot roast we have ever had and by far the best I have ever made. My hubby and kids (picky eaters, ages 14, 8 and 6) absolutely loved it and wanted more 'gravy' but we were scraping the bowl clean (read to mean 'LICKING' the plates, lol) I made no changes at all, aside from adding new potatoes, carrots and a sliced onion the last hour of cooking time. The only thing I will change for next time is that I will double or triple the sauce recipe. I will probably be coming up with different ways to add this sauce to other meat recipes. It tasted amazing over roasted potatoes.

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Reviewer:

shelbi

Cooking Level: Expert

Reviewed: Feb. 10, 2013

Easy with great taste! Substituted red-wine vinegar for the vermouth.

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Reviewer:

mminivanmom63

Reviewed: Jan. 29, 2013

I tried this in the slow cooker (8-hr setting). I added potatoes, celery, and carrots, plus water to cover the meat about 2/3 of the way up. It was delicious!

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Reviewer:

artingal

Reviewed: Jan. 24, 2013

Outstanding and super easy! Based on personal taste and using items I had on hand, thus there were some substitutions. I added dried parsley to the flour mixture. The first big change was the onion soup mix. Inspired by a previous reviewer who used aus jus mix, I used pork gravy mix. My husband doesn't care for recipes with onion soup mix, I think the pork gravy mix is the best dry soup mix McCormick makes and it's what I had in the house. Not wanting to lose flavor, I cut up a med to large onion and added it to the pot. I subbed beef broth for the vermouth and added more than the recipe called for because of personal taste, probably a good 1 cup. I poured the wet mix on top of the beef, then added my peeled and cut potatoes and carrots. The house smelled terrific the whole time cooking. The taste is great, love the one pot dinner, it's easy and a crowd pleaser. I'm looking forward to leftovers this weekend!!!

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New England Kat

Cooking Level: Intermediate

Reviewed: Jan. 14, 2013

The BEST Pot Roast I've ever tasted!!! I can't believe how easy and GOOD this recipe is. I will never use a crockpot to cook a roast again. I made just a couple modifications to the recipe. I didn't use white wine or vermouth. I used 1/2 cup of water instead. I also used mushroom & onion dry soup mix. Unbelievable flavor!! Thanks so much for sharing:-))

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Reviewer:

Lucydangerously

Reviewed: Jan. 12, 2013

This is a very simple and wonderful recipe!!!

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Reviewer:

meikmeika

Reviewed: Dec. 24, 2012

Incredible! I absolutely love this recipe - what a treat! The aroma coming from the oven is heavenly, and the meat is soooo tender. I've made this twice now, and admittedly had never made a pot roast before. Like another reviewer, I added garlic powder to the flour mixture to dredge, and this time, I doubled the soup (2 cans), used a whole packet of onion soup mix, used a cup of vermouth and chopped a package of mushrooms and added to the roast before putting it in the oven. I like having extra sauce so that there's plenty to put over egg noodles. Previously, I roasted seasoned potatoes separately and served it with those, which is also delish! Because of the vermouth and mushrooms, this recipe comes close to tasting like a wonderful stroganoff. Thank you, thank you for sharing this tasty dish with all of us!! I highly recommend it and like another reviewer, would give it 10 stars if possible :-).

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Reviewer:

KathyMcC

Reviewed: Dec. 20, 2012

Hearty meal that yields leftovers that are equally delicious.

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Reviewer:

Travis

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Dec. 11, 2012

This was the first pot roast I'd ever made. The directions were easy to follow and the taste was flavorful. I did take the advice of some of the others. I added a garlic seasoning to the flour mix, as well as some seasoning salt. I also added carrots, potatoes and onions. The sauce didn't thicken into a gravy, but it was still useable to pour over the meat, before I served it. All in all, it was a good recipe and I plan on making it again.

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