The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 11, 2009
This is the MOST delicious roast recipe!I usually cook my roast in a slow cooker, but this turned out way better, and it makes it's own gravy. My family raved about it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 10, 2009
Delicious! had the in-laws over last minute and they raved about it. Did make a few substitutions.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 9, 2009
I usually don't make my roast in the oven unless I use a bag recipe. My husband loved this recipe, he raved for hours and then had seconds. My only changes were that I used 2 cans of Cream of mushroom soup, 3/4 cup white Port wine, 4 1/2 pound roast, 1 packet dry onion mix and seasoned the flour with garlic powder and season all season salt.
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA
Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 9, 2009
This was very good. I made it just as directed, except I deglazed the pan with the vermouth and then mixed the sauce ingredients in the pan to take advantage of the drippings. I made it for the in-laws and they loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Nov. 5, 2009
OH MY GOSH. I just made this, it was my very first pot roast evar, and it turned out AMAZINGLY GOOD. The only change I made ingredient-wise was to stir in a can of beef consumme instead of the wine, as was suggested on here. I browned the meat in a cast iron skillet, added everything else to the skillet and covered it in foil for 2 hours at 325. As per suggested on here in other comments, I added some baby red potatoes and chopped carrots in at the 1-hour-left mark, basted the meat, and cranked it up to 350 for that last hour. The meat was fall-apart good when everything was done - I didn't even need a knife!! AMAZING recipe. Thank you so much! I need not look anywhere else for a pot roast how-to!
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Cooking Level: Intermediate

Living In: Springfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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Reviewed: Nov. 3, 2009
Wow this was AWESOME. I accidentally used the lipton soup mix for Spinach Dip (oops) and it was still FABULOUS. I added carrots/potatoes 1 hour from the end of cooking.
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Cooking Level: Beginning

Home Town: Pompano Beach, Florida, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 29, 2009
Quite possibly the best roast I have ever tasted. I added garlic powder and a little salt to the flour mixture and used beef consume to deglaze the pan instead of dry vermouth. Fantastic!!!
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Cooking Level: Intermediate

Home Town: Carrollton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 28, 2009
This roast was outstanding. The gravy was perfect right out of the pan. I much prefer the flavor of this over a roast prepared in a slow cooker. The only change I made was to use beef broth instead of vermoth, and that was only because that was what I had on hand. I would highly recommend this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 28, 2009
This makes delicious gravy! I added some potatoes and carrots in the last hour of cooking. Love the gravy with the potatoes! yum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 26, 2009
Incredible! made it exactly to the recipe and wouldn't change a thing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 24, 2009
I baked this covered in foil for 2 of the 3 hours, then uncovered for the last hour. It was SUPER tough, couldn't even eat most of it (and I did turn it so it would retain gravy evenly). Would definitely recommend keeping covered through the whole cooking time. I will say the gravy it made was awesome - just eating that on mashed potatoes and veggies almost made it worthwhile!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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Reviewed: Oct. 24, 2009
My hubbie said it was the best pot roast he's ever tasted! Eating seconds today. I couldn't quite find dry onion soup mix instead used pot roast mix by mccormicks. Since I doubled the recipe I used part white cooking wine/part red wine/part water. I served it with mashed potatoes and gravy was excellent on it!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Wylie, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 16, 2009
BEST - BEST - BEST pot roast recipe EVER!!! Recipe is perfect, no need to adjust anything! My family and friends LOVE when I make this and are constantly requesting it! ENJOY!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 14, 2009
This roast was FANTASTIC!! The flavor was amazing. My husband doesn't usually like leftovers, but he reheated the roast HIMSELF the next day!! I did omit the onion soup mix because of sodium content, but kept everything else the same. Thank you so much for this recipe!
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Cooking Level: Intermediate

Home Town: Bonita Springs, Florida, USA
Living In: Ball, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 11, 2009
I made this roast this afternoon & had it for supper. It was FANTASIC---YUMMY!!! I will be using this recipe from now on. Thankx for submitting it. My husband said it was the BOMB!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 9, 2009
By far the BEST pot roast ever and the EASIEST. I used some suggestions from other reviews and they were amazing! I used a 3lb choice chuck roast, omitted the vermouth and deglazed the pan with beef consomme instead, roasted meat in same pot I browned it in, added thickly sliced onions to top of roast and then added fresh mushrooms, carrot and potatoes for last hour. THANK YOU FOR THE RECIPE BECKY!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: Oct. 5, 2009
Great roast! I used a 6 pound roast (if I'm going to go through the trouble, I'm going to make sure there are leftovers)...I too seasoned the flour with garlic powder and herbs before I seared the roast. I used two cans of Cream of Mushroom with Roasted Garlic because I love lots of gravy. I also used the entire envelope of onion soup. 1/4 cup of red wine instead of vermouth and a little water. I then added potatoes and baby carrots. Put in an oven bag at 325 degrees for 3 hours and it was beautiful!
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Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 24, 2009
yum. used water instead of vermouth and it turned out yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 20, 2009
this is the best and perfect for gravy challenged people like me! i added a little garlic to the flour and black pepper before dredging and i used white wine inplace of vermouth. very very good recipe..thanks for sharing!
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Home Town: Washington Boro, Pennsylvania, USA
Living In: Lititz, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: Sep. 15, 2009
yummy...so tender next time i will double the ingredients for the gravy!!
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Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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