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!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jennee

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

calimomof4

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BABYGIRL30S

Cooking Level: Intermediate

Home Town: Worcester, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2009

yum. used water instead of vermouth and it turned out yummy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shannonperry13

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carrie Y

Home Town: Washington Boro, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2009

yummy...so tender next time i will double the ingredients for the gravy!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sillasmiles

Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2009

Excellent, tender pot roast. I seared it before cooking in the Dutch oven. Next time I will add more liquid, there wasn't quite enough gravy. Delicious.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 24, 2009

This is THE BEST pot roast EVER!!! Am usually hesitant about covering things with Cream of Mushroom soup since it just makes every recipe taste the same. The combo of white wine, soup and dry soup mix though is perfect! The addition of the flour thickens the gravy up so nicely. Was seriously dreaming about it the next day planning on when I could make it again! LOVE this recipe - thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Teresa

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 23, 2009

Delicious! I followed another reviewer's suggestion and added garlic powder and season salt to the flour (I used Accent Season Salt). I also used water instead of vermouth and it still turned out great. I will probably add 1 more can of the mushroom soup next time so there is more gravy. There were no leftovers left after dinner. This is a great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JINKIESSCOOBY

Cooking Level: Intermediate

Living In: Jonesboro, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 28, 2009

This was a great recipe. My husband loved it and all 5 of my kids also cleaned their plates! Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

7 Garcias

Cooking Level: Intermediate

Home Town: Provincetown, Massachusetts, USA

Living In: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2009

I made this recipe with a few of the modifications in the reviews, and it was unbelievably delicious. I used the whole envelope of soup mix. I put slits in the roast and shoved garlic in them. After browning the roast, I removed it from the pan, sauteed 1 sliced onion, and then deglazed the pan with 1/4 cup wine. I also added a bit of extra water. I lowered the heat to 250 and cooked it for 5 hours. I added 3 carrots cut into matchsticks and cut-up baby potatoes at about 3.5 hours. I am sure it would have still been awesome without these changes, but the little bit of extra effort is well worth it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ahnjy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2009

Very good pot roast! I didn't have vermouth, dry onion soup or cream of mushroom soup.(ha) I used 1/2 cup of vegetable broth, 1 can condensed cream of celery soup and fresh Spanish onions. It turned out amazing and my husband loved it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Eve King

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 22, 2009

Very good pot roast and very easy. I used the same pan for braising as baking, and dialed the heat back to 275 and baked longer.I also used Cabernet sauvignon because that's what I had open. The gravy was delicious over garlic mashed red potatoes. I will definitely make the recipe again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megan Davis

Cooking Level: Intermediate

Home Town: Williamsburg, Kentucky, USA

Living In: Lexington, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 28, 2009

By far the best roast i have ever had/made! This was the most simple recipe to follow and the results were incredible. My husband could not rave enough about it. This will definately stay in the recipe box.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

swilson102419

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2009

Great recipe! I added garlic powder, paprika, and a little salt to the flour/pepper mixture (the flour is extremely important in this recipe). I didn't have any vermouth or white wine, so I used 3/4 c red wine... I figured it went better with beef anyway. I placed sliced onions under and over the roast before pouring the soup mixture on top... it gave the roast a really nice flavor. I put everything in a 13x9 baking pan, surrounded it with chunks of red potato and baby carrots, and covered it with foil. Absolutely delicious! Will be making this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Yolanda

Cooking Level: Intermediate

Home Town: Peralta, New Mexico, USA

Living In: Albuquerque, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2009

Amazingly good! Kids and husband both loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHARELEANN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2009

Amazing. I added more water so that we could have more gravy and it was still amazing. I also cooked it at 275 degrees for 3 1/2 hours and it was perfect!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Brandy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2009

This was sooo good! It was my first time making a roast in the oven. I usually use my crockpot. It came out perfect. The sauce was great too. Will definetly make again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LSVOMA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 22, 2009

I LOVE THIS RECIPE!!! i followed the direction of some of the other cooks and added more spice to the flour before dredging, and instead of using dry vermouth or white wine (i had neither on hand), i used half a bottle of beer, and IT MADE THE DISH SO DELICIOUS!!!!!! i HIGHLY recommend!!

Was this review helpful? [ YES ]
2 users found this review helpful