Reviewed: Apr. 10, 2008

We loved it! I think it made my husband fall in love with me all over again.

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Sara Pippin

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Reviewed: Apr. 3, 2008

Made great leftovers! Tasty! Tasty! Tasty!

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yahwehismyway7

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Reviewed: Mar. 15, 2008

awesome recipe...and the leftovers are just as good.

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rox

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Reviewed: Mar. 10, 2008

Excellent! My six year old son, who rarely eats meat, wanted seconds as did my daughter. I didn't have the onion soap mix so I used minced onion and added some spices. I'm sure I will make this again. THANK YOU!!

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denab

Cooking Level: Intermediate

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 8, 2008

I TRYED THIS ROAST AND WAS VERY GOOD,I USED WHITE WINE INSTEAD OF VERMOUTH, VERY MOIST.I PUT MY POTATOES IN A LITTLE TO LONG, BUT NEXT TIME I WON'T PUT THEM IN UNTIL THE LAST HOUR,MY MOTHER (95)YEARS OLD IS A PICKY EATER AND SHE LOVED IT, ALSO MY HUSBAND SAID HE REALLY LIKE THE FLAVOR. I WILL HAVE IT AGAIN.

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julie

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Reviewed: Mar. 4, 2008

Very good pot roast recipe. Good gravy. Roast was very tender.

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chibiharuka

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Reviewed: Feb. 26, 2008

This is such a great recipie! It is so easy to make and it was a huge hit at my house!

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2boyzmommy

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

My entire family loved this! I did not have onion soup mix so I used dry, minced onion. I used chardonnay instead of vermouth and before adding the roast to the baking dish, I poured a can of beef broth in. I added potatoes after about an hour. The gravy was delicious. Can't wait to make this again.

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aoliver964

Cooking Level: Intermediate

Home Town: Newton Falls, Ohio, USA

Living In: Gahanna, Ohio, USA

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Reviewed: Feb. 14, 2008

I made this today useing sirlion chunks, I prepared it early in the day to the point at which everything got put into the casserole dish, then stuck it in the fridge. Wow awesome flavor, the only thing I did different was just at the last add a can of whole button mushrooms.We had it with red skin mashed tatoes, the gravey was lovely. I roasted red peppers, next time, I'll do that but then add them right into the casserole before serving. Only gave it 4 stars only because I don't rate any recipe that uses canned soup a "5". I'd rather not use it, but sometimes it does come in handy on a busy weekday.

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KATHY542

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Reviewed: Feb. 9, 2008

I used a 5 lb. roast and doubled the other ingredients to make more gravy. Since some reviewers mentioned the thickness of the gravy, I added about 3/4 c. water, and it turned out perfectly. I also substituted cream of chicken soup for the mushroom and added carrots and celery. The meat took exactly 3 hours to cook, so I imagine a 3-1/2 lb roast would finish sooner. Excellent recipe but very similar to the Pot Roast in Foil recipe on this site. The latter is even simpler, so I will probably stick with it.

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Mama Cass

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

This is "THE BEST" pot roast recipe on this site. I would give this 10+ stars, just for the smell alone while it was cooking. I mean I swear...the dog kept walking around with his nose in the air sniffing and when my husband walked thru the door he said "Oh my God, that smells incredible!" Here is what I did differently: I added seasoned salt and garlic powder to the flour/pepper mixture. I roasted the meat in the same pan that I browned it in. I did not use the wine called for. Instead I deglazed the pan with a can of undiluted beef consumme. I also added halved potatoes and carrots to the pot for the last hour. They were perfect-not mushy. I can honestly say I will never make a pot roast any other way.

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BOXERMOM

Cooking Level: Expert

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Reviewed: Feb. 5, 2008

The gravy had such good flavor. I also used white wine instead of vermouth. I added small red potatoes, onion, carrots and portabella mushrooms. Next time I will cook in the crock pot. The meat wasn't falling apart which I like when I make a roast in the crock pot (I had to use a knife & cut into pieces). I will never use another pot roast seasoning in a packet again. It made the house smell wonderful.

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LOLA

Cooking Level: Intermediate

Living In: Chula Vista, California, USA

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Reviewed: Jan. 14, 2008

This was a good roast. My husband really liked it. I think I cooked it a bit too long so the meat was a little dry, but the flavor was good.

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M.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jan. 14, 2008

EXCELLENT ! I cooked at high for 7 hours in our crock pot and used white wine instead of vermouth. I also added alittle bit more of everything. About two hours before it was done - I added carrots and small red potatoes. Meat was so tender and the gravy was awesome !

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JC

Cooking Level: Beginning

Home Town: Fort Walton Beach, Florida, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 10, 2008

WOW. A great recipe - you cannot go wrong with it-My husband LOVED it. Thanks!

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F18NavyWife

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2008

The word from my picky-eater sister: "Outstanding!" Not bad for my first ever pot roast! I added garlic and thyme to the flour mixture, and red wine since I had no vermouth. Added 2 tsp of Kitchen Bouquet to get a browner gravy. Loved it. I'll use the soup when I'm cooking for folks who like a little richer gravy.

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pattiwithani

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Northglenn, Colorado, USA

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Reviewed: Jan. 8, 2008

Phenomenal! Try it with Golden Mushroom soup. Paired with the sherry, it makes the gravy taste AMAZING!

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Maine Cook

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Reviewed: Jan. 6, 2008

This was by far the best tasting pot roast I've ever have. I didn't have vermouth so we used dry white wine. We also added carrots, potatos, and some onion in the last hour. Everyone raved about how delicious it was. I can't wait to make it again!

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cissy

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Reviewed: Jan. 5, 2008

This turned out so well, save for the fact that I did not watch it closely enough and it was slightly over done for our taste. Regardless, it was tender. I used one cup white vermouth and the full package of onion soup. This is a keeper. Thanks.

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Kat4662

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

Living In: Middleton, Nova Scotia, Canada

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Reviewed: Jan. 1, 2008

Very good. However, I would make it in the crock pot next time. I found that it took longer than 4 hours to cook thoroughly in the oven - and by that time was a bit dry. The gravy was still very tasty - and I did add carrots and potatoes for the last couple hours of cooking. Love the taste of the vermouth. Thanks for sharing!

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