Reviewed: Nov. 19, 2008

my husband said that this recipe is better than his mothers ~ THIS IS HUGE!

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hurrysquirrel

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Reviewed: Nov. 19, 2008

I loooove this recipe. I will never use a slow cooker again on a cheap piece of meat!

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Karen Mmmmmmm

Cooking Level: Intermediate

Home Town: Creston, British Columbia, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 8, 2008

My husband and teenage boys complimented me over and over about how delicious this was. My younger son wanted some for leftovers after school on Monday and told my husband not to eat it all. That's a first because he hates leftovers. They thought the meat was tender and they loved the gravy and potatoes. I changed it a bit. I used a few shakes of garlic powder in the flour mixture and I browned the meat in a combination of olive oil and 1 TBL of butter. I also used 1/2 cup of savignon blance since that's what I had opened. An hour before serving, I added the carrots, onions, and baby potatoes and flipped the meat. It was a hit. Great for a cold night. This was a keeper!

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SueB

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Reviewed: Nov. 2, 2008

this as an easy and yummy meal. I did add seasoned salt and garlic powder. The kids loved this meal

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Trish

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Reviewed: Oct. 26, 2008

This was great I loved. I will have this many more times.

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LAURA

Cooking Level: Beginning

Living In: Milford, New Hampshire, USA

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Reviewed: Oct. 25, 2008

I've never made a pot roast in my life so after searching many recipes, I chose this one. Excellent choice! I didn't have wine so I added 1/8 cup red wine vinegar with water to total 1/2 cup, used dry onion and mushroom soup mix and added cut up onions to the roaster when I put the meat in. Baked for 3 1/2 hours (I like my meat well done) and it's very tender and tasty! I was afraid there might be a vinegar taste but there wasn't, and it also helps to tenderize the meat if you get a cheaper cut. Next time I will add more soup to make more gravy but other than that it was perfect!

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Ahnold

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Reviewed: Oct. 23, 2008

This pot roast was so tender and juicy! I used a red Cabernet wine instead of Vermouth and added carrots, celery and onions after 2 hours of cooking time. The gravy was rich and non-fatty so I could serve it as is to my family and they loved it. I will surely make this again.

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Trash Cooker

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

This was fantabulous. The only adjustment made was to split the cream of mushroom with cream of celery and cook in a crock pot. What flavor and aroma.

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DocDave

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

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Reviewed: Oct. 11, 2008

This was the best pot roast my family has ever had. My hubby said that this is a keeper. My picky son even ate seconds. Thanks for the recipe.Dawn

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Brakofday

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

Wow, this was great! Did make a few changes though. Used a red zinfindel (all I had at home) and cream of celery. Put the potatoes and carrots in about 1 hour before serving and they all turned out fabulous. No need to make gravy as the drippings and soup mixed well and had a great consistency. Will absolutly try this again.

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teapotmom

Cooking Level: Expert

Home Town: Spring Valley, California, USA

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Reviewed: Oct. 9, 2008

Really good flavor. I made some of the modifications suggested by others-garlic powder in the dredge, browned in bacon fat, cooked for 2 hours, then added celery, onion, potatoes & carrots. Very tasty! Didn't make a lot of gravy; next time I might add another can of cream of mushroom soup.

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nitevet39

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Reviewed: Oct. 7, 2008

This is the best pot roast I've ever had. I've made this recipe numerous times and have always gotten rave reviews. I've added carrots and pearl onions and some extra condensed soup to extend the gravy and make it into a full meal. I make this with the recipe for "The Best Mashed Potatoes" and dinner guests have started requesting it!

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Teri Marion

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Reviewed: Oct. 5, 2008

Usually, I think its odd to rate a recipe if I have made adjustments, but thats not really the fault of the recipe giver, rather due to me having to make adjustments for things I dont have in my cupboards. HOWEVER, this came out so darn delicious, I am going ahead with it anyway. Okay, changes. I did not have vermouth, so I substituted cheap champagne, no onion mix so I chopped up three onions, love carrots and taters so cut them kinda big and put em in, turned oven to 200degrees and cooked over night. I woke up on my own at about 3am, got up briefly and MAN oh man the smells that greeted my nose when I walked through the hall. I was in olfactory heaven. So, I went to the kitchen and turned off the stove but left the roast in. I got up about 6:30, took it out and everything was perfect. Perfect gravy, perfect tender but not mushy potatoes and carrots, and melt in your mouth tender meat. Thank you whoever you are who had this awesome recipe!

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morganais

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Reviewed: Oct. 2, 2008

Wow! This was great it just melted in your mouth. The only thing I did was in the beginning I used only a table spoon of butter with crushed garlic, this way it gave it a nice brown color. First time I made this there was a bit to much butter making the flour a bit soggy. Also I cooked it at 300 for three hours and it was wonderful. Sauce makes a great tasting gravy great over mashed potatoes or even baked. Will make this a regular!

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michelle

Cooking Level: Intermediate

Living In: Eatontown, New Jersey, USA

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Reviewed: Sep. 29, 2008

I thought this recipes was great. I didn't have any soup in the house, so I used beef broth and also spiced the roast with some seasoning salt, paprika, and black pepper before browning it in the butter. Based on my work schedule, I dropped the temp to 300 and cooked it for about 3 1/2 hours. Spelled fantastic and tasted just as good.

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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Sep. 28, 2008

My whole family absolutely LOVED this pot roast! Thank you! I had to make a few small changes because of what I had on hand (chuck roast instead of rump, I rubbed minced garlic on it before flouring, mushroom gravy mix instead of onion soup mix, and I used Chardonnay [dang, had to drink the rest ;)] but I only mention it to say how versatile this recipe is. This is one I will definately add (by request) to our favorites. Make some Rhodes Rolls to serve with this and put on your stretchy pants!

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Trish

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Reviewed: Sep. 26, 2008

FABULOUS recipe! Tasty and very easy. I can't eat mushrooms, so instead of using the cream of mushroom soup, I used cream of onion. I added minced garlic in with the onion soup mix, and water in place of the wine. Turned out FABULOUS! I also took the other's idea of adding in the carrots and potatoes an hour before the roast was to be finished. Everything was perfect.

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LPOTTER70

Cooking Level: Expert

Living In: Woodbury, New Jersey, USA

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Reviewed: Sep. 25, 2008

This was my first attempt at a pot roast, and I must say it went well! I chose to add celery, carrots, and new (red) potatoes with about an hour left in the cooking process. I also added about a cup of water along with the veggies to keep things covered and moist. Worked great!

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Emily Rose

Cooking Level: Intermediate

Home Town: Lawrence, Kansas, USA

Living In: Emporia, Kansas, USA

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Reviewed: Sep. 24, 2008

I have made this many times. It is always great. I double the sauce and have used red wine. Red give it a little richer flavor. Always great

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Kimberly

Cooking Level: Intermediate

Home Town: Mattoon, Illinois, USA

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Reviewed: Sep. 21, 2008

I thought I better rate this today as I am about to use the recipe for the second time which is true testimony - its an excellent combination of flavours - I like other reviewers opted to do it in the slow cooker, added a cup of beef stock and used dry sherry - and also as someone else suggested I added some potatoes and whole button mushrooms halfway through the 7 hour cooking time - it was delicious.

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