Reviewed: Dec. 22, 2007

This is the best pot roast I have ever made, or had for that matter. I did not have vermouth or onion soup mix so I substitued dry cooking sherry and a package of Knorr vegetable mix instead. You want to talk about delicious!! I have also tried it with the original ingredients and it was awesome as well. I also cook mine for about 5 hours, it just melts in your mouth!

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Jennifer C

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Dec. 20, 2007

This will be the third time I am making this, it is the best roast and gravy. I double the gravy and add veggies around the roast. My family loves it, thanks for sharing.

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Debbie D.

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Reviewed: Dec. 18, 2007

This recipe was wonderful. My husband said it was just like his Grandma used to make. I used low-sodium beef broth instead of the vermouth. The gravy was also just a tad thick when it came out, so I simmered it in the bottom of the pan adding some broth & water. Will definetely make again!!!

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Jules

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: Dec. 18, 2007

After many years of browsing this site, I finally joined so I could post my review of this recipe! I used to buy those "pot roast in a bag" packets thinking I could never get the right mix of spices on my own to get a really good flavor. I was wrong! This was delicious, I had all ingredients on hand, and it was ridiculously simple to make. I also got raves at work when I reheated the leftovers in the microwave!

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SoozintheKitchen

Home Town: Madison Heights, Michigan, USA

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Reviewed: Dec. 16, 2007

This was delicious. We had a 3.09lb eye round that we browned first in a pan. We then reduced the wine in the pan to get the drippings and we added extra wine. We then cooked at 325 for the first hour then changed to 375. Cooked for 30 minutes and added one cup of Beef broth and 4 potatos cut into quarters. Cooked for another hour. Took roast out, used drippings in bottom of pan to make gravy and then sliced the roast. Perfect. Could have probably taken it out 10-15 minutes earlier. Either way, well done, and I mean the recipe, not the meat!

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SHMONEY1

Cooking Level: Expert

Living In: Shelby, North Carolina, USA

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Reviewed: Dec. 7, 2007

This was awesome and super easy to make! My whole family loved it and we will be making it many more times! The only thing I did different was I used a pork roast since that is what I had on hand, turned out amazing!! Thank you for a wonderful recipe!!

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racensissysmom

Cooking Level: Intermediate

Living In: Cherokee, Iowa, USA

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Reviewed: Dec. 6, 2007

This was so good! I did use water instead of wine but left everything else the same. The gravy was really good too, I was a bit skeptical but it turned out great! I think this was the best roast I've ever made. Recipe is definitely a keeper!

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TRINITY991

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Reviewed: Dec. 1, 2007

This was very good. My husband says it was too salty, but I didn't think so. And we both agree that it came out very very moist and very easy to make.

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Cooking for DaJo

Cooking Level: Beginning

Living In: El Sobrante, California, USA

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Reviewed: Nov. 30, 2007

I make this often and everybody raves. It makes an awesome gravy for mash potatoes. I cook mine in a crockpot 4 to 5 hours on high or 6-8 on low. Mighty good. Thanks

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Hopeful

Cooking Level: Expert

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Reviewed: Nov. 26, 2007

Excellent pot roast with almost no effort! I didn't really believe that it would make "gravy" while cooking but it did! My gravy loving husband even liked it. My only change was that I substituted red wine for the vermouth, as it was all I had, and I added root veggies in the last hour of cooking. My 3 year old even ate it. To make for easier clean up, I browned my roast in an oven safe pan, and just transfered it to the oven. If your pans have "stay cool" handles that can't go into the oven, wrap the handle with aluminum foil, and it'll be fine. I do it all the time. Cove the pan with the foil instad of the lid to keep the meat and gravy moist. Thanks for sharing this great meal!

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Courtney

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Reviewed: Nov. 26, 2007

We loved this recipe! I did change a few things though. I doubled the liquids and threw in baby carrots, butternut squash chunks, potatos and mayan sweet onions. Very moist and yummy.

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LABARBERA

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Webster, New York, USA

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Reviewed: Nov. 19, 2007

wow, this was awesome. I used my dutch oven using 1/2 olive oil and 1/2 butter to brown. I did a 1/2 beef- 1/2 pork roast. I added carrots right from the start, followed directions to a tee. This was perfect. Big raves. Thanks.

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Denise

Cooking Level: Expert

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Reviewed: Nov. 18, 2007

This recipe was awesome! I have never made a roast before in my whole life and was nervous to try, but this recipe exceeded my expectations! Even my husband who HATES pot roast loved this, as well as my beyond-picky two-year-old. It was a definite success. I followed somone's suggestions to rub garlic powder on the meat before the flour dredge, and used water rather than vermouth in the gravy. After the meat was done cooking the gravy was WAY too salty for my family's tastes, so I just diluted it 2 to 1 with water then did the cold water/flour to thicken it and it turned out so so delicious. Thanks a ton!

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ballroomann

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Reviewed: Nov. 17, 2007

Superb to say the least! This was my first time making a roast in the over, I usually use my slow cooker, and I was nervous, but it turned out fantastic.....I made a few alterations b/c I was out of a couple things. I used cream of celery soup instead of cream of mushroom, I also used a couple of cup of beef broth instead of the vermouth. I fed it to my sister and her boyfriend and they loved it! And so did my 4 year old who is ultra picky at this point in his life......

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Alyssa

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2007

Amazing... I used the Cream of Mushroom Soup I from this site and didnt have onion soup at hand so just substituted with beef broth and some extra onion in mushroom soup. Also used white wine instead of vermouth. Cooked for 3 hours and was so nice and tender. Boyfriend loved it, and so did I. Will definately make again!

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Elina

Cooking Level: Intermediate

Home Town: Helsinki, Uusimaa, Finland

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Reviewed: Nov. 13, 2007

This is a good basic recipe, but unless you like your beef well done, three hours is way too long to cook this! I took mine out of the oven after only two hours and it was still a little over cooked. The gravy gets 5 stars, however - VERY TASTY!!

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Sandi

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Nov. 12, 2007

Very good and easy recipe. The roast came out very tender. I did brown in olive oil instead of butter and sliced the roast after cooking and baked for a little longer in gravy. I also added extra beef broth to get more yummy gravy.

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Amy C

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Reviewed: Nov. 6, 2007

This recipe is delicious! My family loved it. I added potatoes and carrots to the pan, and added a cup of water two hours in. The only thing I will do different next time is cook it longer. Three hours later it was good, but it didn't fall apart on the fork like we like. Also, I used white wine instead. Such fantastic flavor!

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Amber

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2007

Very very good! I screwed up & bought sweet vermouth instead. My roast was smaller, but to me there wasn't enough gravy. But since I'm watching carbs again, it works. For those who want more gravy, I advise doubling those ingredients.

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MELLO 57

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Nov. 4, 2007

This recipe was really good and sooo easy. My 3 year old helped me and she ate soooo much (and she is a very picky eater). Thank you very much for the great recipe.

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TARAMATTHYSSE

Cooking Level: Intermediate

Home Town: Carson City, Michigan, USA

Living In: Wyoming, Michigan, USA

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