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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Karen1203

Cooking Level: Expert

Living In: Cambridge, Ontario, Canada

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Reviewed: Sep. 6, 2008

I thought this was a great recipe and have used it several times. I put it in the slow cooker and it is great and put lots of potatoes and carrots in it and the vegetables taste great!!!

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DANALOU0

Cooking Level: Beginning

Home Town: Chattanooga, Tennessee, USA

Living In: Flat Rock, Alabama, USA

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Reviewed: Sep. 3, 2008

This recipe was very helpful to a first time pot roast maker! We loved it!

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MommaJoya

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Reviewed: Jul. 25, 2008

New family fave! This was great! I sliced an onion in the bottom of the crock pot, followed the directions for the rest except used a dry chardonnay instead of vermouth.

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tbakercakes

Cooking Level: Expert

Living In: Bowling Green, Kentucky, USA

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Reviewed: Jul. 24, 2008

This turned out realy good!! Used previous reviewers suggestions and added, beef broth, Worchestchire sauce, red wine, crushed garlic, steak seasoning, mixed it all together, poured over roast and threw in oven. Thanks for a great recipe!!

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LOBSTER

Cooking Level: Intermediate

Living In: North Vancouver, British Columbia, Canada

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Reviewed: Jul. 17, 2008

I absolutely loved my pot roast. I even used a lower quality meat and it was amazing. The only thing I changed was that I used beef broth instead of the vermouth. I can't buy alcohol because I'm not 21. Even with this change, the dinner was amazing.

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Jennifer

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Reviewed: Jul. 14, 2008

Awesome recipe. I can never get pot roast to taste like mom's...until now. I used a white wine I had on hand, but other than that I followed the recipe exactly. Mmmmmm!!

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Tina

Cooking Level: Expert

Home Town: Ocala, Florida, USA

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Reviewed: Jul. 14, 2008

Do not think you are going to get the super tender pot roast you get from using a crock pot. I made this for a birthday dinner and wasn't expecting that everyone would need knives. Dumped the leftovers in the crockpot the next morning on low - hours later the meat was way more tender and the sauce had simmered down to the nice gravy I had hoped for the day before. I'll repeat the mixture but next time I'll skip the oven and go for the crockpot instead.

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SMalt

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Reviewed: Jul. 13, 2008

I've made this a few times and I love it. It's flavorful, and so easy. I do make a few changes, though, mostly in the interest in saving some calories. I don't coat the meat in flour or brown it in butter. I just put it right into a heavy duty pan, and place unpeeled red potato wedges, baby carrots, and onion wedges around the roast. Then I sprinkle some garlic powder on the roast, and then sprinkle the package of onion soup mix on top, (I use the whole thing) then pour 1 can of healthy request cream of mushroom soup over it. I don't cook with alcohol, so I substitute that with 1/2 of a soup can of water. I don't have a covered oven pan, so I just cover the whole thing with heavy duty aluminum foil, and bake it in the oven at 350 for 3 hours. This is good with both beef and pork. It's fast to put together, and always comes out great. Thanks.

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Jayme

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

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Reviewed: Jun. 30, 2008

I have never cooked a roast in the oven before, so I thought I would try this one since it got such great reviews. This was easy and very, very good. Had some friends over for dinner and they loved it. I usually use the crock pot for roasts, but this recipe takes the prize for the best roast I ever put in my mouth. It was so tender! I used wine instead of vermouth and it came out great!

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Sean's Mommy

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 26, 2008

Great Pot Roast!!! So tender. I too used Wine istead of Vermouth. I cut a few small slits on top of roast and pushed in slices of fresh garlic. Next time I will only cook for 2 - 2 1/2 hours.

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grniddevil

Cooking Level: Expert

Living In: Northglenn, Colorado, USA

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Reviewed: Jun. 20, 2008

Meat was really tender, but I may have messed up this recipe by selecting a cut of meat that wasn't lean. My overall feeling was that it was too greasy. I'd give it another try with a different cut of meat.

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livegirl

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Reviewed: Jun. 19, 2008

I cooked this in the crockpot. Followed recipe, but replaced vermouth with 2 cans beef broth. WE LIKE A LOT OF GRAVY! I added potatoes, carrots, 1 large sliced onion and cooked for 4 hours on high and then turned to low for 3 hours more. Served with rolls. Very good! Oh, also put in 2 tbsp red wine vinegar and also added seasoned salt and garlic powder to flour mixture. And used an entire 1 oz pkg dry onion soup.

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laynzgyrl

Cooking Level: Expert

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Reviewed: May 30, 2008

this is a fantastic recipe; i used a venision roast instead of beef. the soup/wine combo COMPLETELY tenderized the meat. the only thing i did differently was to use McCormic Montreal Steak seasoning instead of black pepper flakes. This is my new fav. recipe for my husband's abundant deer meat!

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GAHSMOMX3

Cooking Level: Expert

Home Town: Rome, Georgia, USA

Living In: Attapulgus, Georgia, USA

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Reviewed: May 28, 2008

This is the best pot roast I have ever cooked. Like another reviewer said, it's worth cooking this if only for the smell alone.....yum! I did a couple things different: I browned the onions and some garlic in the butter then I browned a top round roast in the same pan with the onions and garlic. Then instead of vermouth I used Alaskan Amber Ale since that's what we drink (not wine drinkers). I put some carrots and potatoes in an hour before it was done and voila! Perfection!

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niffer

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Reviewed: May 19, 2008

This is the best pot roast ever ! My husband requests this once a week , and I happily oblige . The meat comes out sooo tender , and the gravy is delicious. The only thing I do differently is deglaze after browning with a little red wine , and I throw in some baby carrots and 2 sliced onions . We are a gravy loving family , so if you are too make sure to double the beef broth to one cup - this gravy is so good you'll want plenty of it ! My picky 5 year old always has a least 3 helpings of the meat , and my one year old LOVES it too . I wouldn't mess with the original recipes cooking time too much , though . The three hours it calls for seems perfect to me , once I tried to mess with the time and it wasn't as tender . I serve this with mashed potatoes and homemade bread ,and it's a home run every time - try this you won't be sorry - thanks for posting such a great recipe .

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MrsL

Cooking Level: Intermediate

Living In: Chester, Pennsylvania, USA

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Reviewed: May 15, 2008

We cut up potatoes, carrots, garlic, onions, and sage and tossed them in at the last hour with salt and pepper. I doubled the gravy amount because we love gravy - used 2 cans cream of mushroom, 1 cup vermouth, and a whole onion soup mix packet - it turned out pretty good but there was a meatiness missing in the gravy... will maybe try 1/2 cup vermouth and 1/2 cup beef stock/consomme next time. Served with garlic bread. Licked plates clean!

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omigodshoes

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Reviewed: Apr. 13, 2008

Wow! Just made this tonight for my husband and my sister and her family and it was a winner. So easy and so delicious. My roast was 4 pounds and I cooked it at 325 for the first hour, as suggested by others, and then 350 for the remaining 2 1/4 hours. I added baby carrots and potatoes for the last hour. I'll definitely be making this again - thanks so much!!

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