Reviewed: Mar. 2, 2009

LOVED this recipe, honestly it was so easy and tasty I cant imagine why I would bother making a fuss for a roast anymore!!!! It went from the fridge to the oven in like 10 minutes and the gravy thickens itself from the flour on the roast, so it's ready to go. Really loved it, and my husband and son kept saying mmmm-mmmm-mmmmmmmm!!! lol

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

Reviewer:

jessmersereau

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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

Reviewed: Feb. 16, 2009

So easy and so wonderful! I have made this several times and it is perfect every single time!

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

Reviewer:

booghierbaby

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

Reviewed: Feb. 15, 2009

Easy and tastes wonderful!! We use Chuck and 10mins. before done I throw in 2 drained cans of peas and heat through. Thank you for sharing this recipe.

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

Reviewer:

Alfie

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

Reviewed: Feb. 10, 2009

I have been trying to find a good way to do pot roast for years and this recipe is it. I don't add the wine, just the soup and mix and it is sooooo yummy. It is tender, jucy, and has a gravy type sause all done. This is already going in the family recipe book for sure.

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

Reviewer:

Erin Costa

Cooking Level: Intermediate

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

Reviewed: Feb. 1, 2009

I prefer an oven baked roast to a crock pot prepared one, but you could easily make this in your crock pot as well. Super simple and a nice change from my usual roast recipe. Husband and kids both enjoyed and asked me to add this to the dinner rotation.

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

Reviewer:

KristiD.

Cooking Level: Expert

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

Reviewed: Jan. 27, 2009

This has to be one of my favorite recipes on this site. I cooked it in the oven for 5 hrs at 250. my husband asked me to make it once a week from now on. really really good. did not add veggies, roasted them on the side. sooo good!

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

Reviewer:

bubblesnak

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

Reviewed: Jan. 25, 2009

I like pot roast a lot. It makes me think of Sundays when I was a kid. This recipe was ok. I do think that the cooking time was a little long. We got it out about 30 minutes early and it was already a little tough. The gravy was tasty, but it isn't something I'd want to eat over and over. I don't think we'd make this one again.

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

Reviewer:

milosmom

Cooking Level: Beginning

Home Town: Bainbridge, Georgia, USA

Living In: Tallahassee, Florida, USA

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

Reviewed: Jan. 22, 2009

Husband and I thought it was ok, but my 9 y/o daughter (who, to be fair, is a bit of a drama queen) Gaged with every bite.

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

Reviewer:

geekOphile

Cooking Level: Intermediate

Home Town: Fredericksburg, Virginia, USA

Living In: Pensacola, Florida, USA

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

Reviewed: Jan. 5, 2009

Great pot roast recipe. I seasoned the roast with garlic salt, paprika, and pepper, then drenched with flour. I braised mine in a dutch oven and used chardonnay instead of vermouth and also threw in a can of beef consomme. Cooked it for 3 hours at 325, threw in carrots and small chunks of potato the last hour. Excellent recipe.

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

Reviewer:

ChaseSW

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

Reviewed: Jan. 4, 2009

My taste buds are doing the happy dance for sure! I used mushroom soup with roasted garlic, and a whole envelope of the Onion/Mushroom soup mix as well as subed in with white wine. The smell is incredible while it cooks.

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

Reviewer:

TIVOMANIAC

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Mesa, Arizona, USA

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

Reviewed: Jan. 1, 2009

OMG this is soooooo good! I make it just like the recipe says and roast it in my 8 quart electric roaster. My family was never big on roast beef until this recipe. Thanks!

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

Reviewer:

Kathy S

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

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

Reviewed: Dec. 26, 2008

This was ok. I used white wine and followed the rest of the recipe to the t. I'd rather make it in the crock pot though. It comes out too dry this way.

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

Reviewer:

RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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

Reviewed: Dec. 18, 2008

Delicious! The dry vermouth is a great "secret ingredient" and everyone loved this meal! This will definitely become a staple in my household!

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

Reviewer:

Lindsey

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Carmel, New York, USA

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

Reviewed: Dec. 15, 2008

I made this for our friends and they loved it! I surrounded it by lots of whole little creamer potatoes, cut carrots and onions and used cream of celery soup mix instead of mushroom. It was super easy to make and a huge hit.

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

Reviewer:

Morgan Y.

Cooking Level: Intermediate

Living In: Watertown, Massachusetts, USA

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

Reviewed: Dec. 14, 2008

This was awesome. It is -15 out and cooking this all day made the house warm and smell wonderful. It is a keeper. Best comfort meal that I have had in a long time... especially on a cold winter day.

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

Reviewer:

nrf70

Cooking Level: Expert

Home Town: Scobey, Montana, USA

Living In: Glasgow, Montana, USA

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

Reviewed: Dec. 2, 2008

This roast was very good! I did ,however, substitute Beefy Onion soup mix and golden mushroom soup in the recipe because that's what I had on hand and used water in place of the Vermouth. My husband is very particular when I try recipes and I normally wait for his pros and cons of the recipe but he thought it was good and ate seconds!

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

Reviewer:

Monica Boles

Cooking Level: Intermediate

Home Town: Chatsworth, Georgia, USA

Living In: Hixson, Tennessee, USA

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

Reviewed: Nov. 25, 2008

Very good and very easy. Sauted roast then pulled it out and sauted 1 chopped onion until soft and 1 clove garlic, crushed briefly. Deglazed pan and added roast back along with gravy made from Cream of mushroom soup and a packet of aujus mix. Covered my cast iron pot with foil to seal and put lid on for 2 hours. Then added carrots and potatoes and cooked for another 1 1/2 hours. Wonderful. Keep an eye on gravy though, it can become very thick, mine did! Should have added more water when I added veggies.

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

Reviewer:

Kim

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

Reviewed: Nov. 23, 2008

I used a 3.5 pound sirloin tip roast and cooked it for 3 hours. I like it a little pinker in the middle so I would probably do it in 2 and half next time. I also used beef consomme instead of vermouth,and it made the most wonderful gravy,not overly greasy.I made this fr six people,and they ate every last bite of it! Served it with Sour cream n' chive mashed potatoes(this site),green beans,carrots(which I added to the roasting pan for the last 45 min),and thick sliced sourdough bread.Fantastic!

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