1) to me it wouldn't be a pot roast without taters and carrots, so added them about two hours into the baking and they turned out fine.
2) Used a hunk o' meat labelled simply "pot roast" without any indication of its lineage (be it rump roast, chuck, etc.) and it turned out tough and gristly. Not the recipe's fault, but next time I'll be more careful on what cut of meat goes into the roaster.
3) I'd definitely double the sauce. Most of what was there evaporated away within the hour. Plus both my husband and I are gravy-holics.
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1) to me it wouldn't be a pot roast without taters and carrots, so added them about two hours...