Reviewed: Jul. 15, 2007

This pot roast was so wonderful! It came out very moist and the taste was delicious!!! Easy too!

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LIZZB1

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Reviewed: Jul. 14, 2007

FINALLY FOUND A GREAT & EASY POT ROAST RECIPE!! I have tried other pot roast recipes from The Food Network etc. but every time they were a disappointment -- or way too involved. This roast is so moist. I had my 91 year-old grandmother over for dinner and served this; she loved it! She said it was simple, old-fashioned home cooking. I followed the recipe exactly then added some beef granuals. I put an entire bag of baby carrots in the dutch oven as well. Next time, I will add potatoes. This is so easy, and so moist - -lots of gravy left over for potatoes. Do yourself a favor and give it a try. You won't be disappointed!

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Erin

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Jul. 3, 2007

Delicious - worked for the whole family. Substituted dry ranch dressing mix and a real onion for the soup mix.

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Lauriessmith

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Reviewed: Jun. 8, 2007

Excellent! I did this roast per instructions and it turned out moist and the gravy was the home run. After inviting some friends over to try it, I was cleaned out. I tried it next in the crock pot for 7 hours on low. I liked the crock pot better, but slow cooking a roast is my favorite way. Stove top was succulent though!

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Rabyn

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Jun. 7, 2007

This was the best pot roast I have ever had. It was great the way it made it's own gravy while it cooked and it was so tender. Don't need to change a thing.

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TWinter13

Cooking Level: Intermediate

Home Town: Langhorne, Pennsylvania, USA

Living In: Winter Haven, Florida, USA

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Reviewed: Jun. 3, 2007

This got 2 thumbs up from all around the dinner table! Did not make any changes, followed recipe as given.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: May 21, 2007

My in-laws love this dinner.....and that's really all that matters--isn't it?!

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DEANNAQ1

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Reviewed: Apr. 28, 2007

This is by far the tasetiest roast I have ever made !!! We used white wine instead of vermouth. My husband and sister in law couldn't stop raving about it ! This recipe is going to go into our regular rotation :)

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iapetus79

Cooking Level: Intermediate

Home Town: Huntington Station, New York, USA

Living In: Morristown, New Jersey, USA

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Reviewed: Apr. 27, 2007

What a fantastic recipe! I haven't cooked a roast in the oven in ages because they always dried out on me somehow. This one was so flavorful and moist! My husband and I practically had to fight over the tiny bit of leftovers the next day! I added a can of French Onion soup and a cup of beef broth in place of the vermouth and it made a wonderful gravy to use with the meat and veggies! I added halved baby red potatoes, carrots and brussel sprouts around the roast...simply perfect!

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Sophie

Cooking Level: Expert

Home Town: Glyndon, Minnesota, USA

Living In: Austin, Texas, USA

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Reviewed: Apr. 20, 2007

I used chopped onions and steak seasoning instead of the onion soup mix. This recipe is great as a pot roast or beef stew.

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Mary W.

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Reviewed: Apr. 19, 2007

Just tried this and, believe me, I will be making this recipe again!! Real comfort food. I prepared veggies separately on the stovetop and kept them warm while the meat roasted. I used potatoes, carrots, parnsips, rutabaga, onion and zucchini. When the meat was done, I removed the roast to a covered dish to keep it warm, then put the veggies into the roasting liquid until they were tender. Very hard to know when to stop eating.....

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WONDERWABBIT

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Apr. 17, 2007

Pretty good. I added potatoes and baby carrots to the ceramic pot too. I roasted my 1.9 lb rump in a convection oven for an hour an a half; it came out medium done. I think a more expensive cut of beef probably will make a more juicy roast; but still this was pretty good. The gravy was great!

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Sam

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Reviewed: Apr. 11, 2007

Fantastic! Modifications made: low sodium cream of mushroom soup, one whole sliced onion (I did not have the dry soup mix). I added a lot of pepper and fresh crushed garlic to the gravy. Yumalicious!

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Apr. 9, 2007

I love this recipe. I made this for 12 of my family members and they all begged for more. The meat was so tender, I didn't need a knife to cut portions! The gravy it makes is flavorful and the smell while it is cooking makes you hungry even if you just ate!

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Monica

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Reviewed: Apr. 1, 2007

Very good! I used dry white cooking wine, as that was all I had on hand, and I added two packages of brown gravy mix during the last half hour of cooking. Thick broth, tender meat, wonderful flavor. Definite keeper!

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anmlnrs

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

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Reviewed: Mar. 23, 2007

Very yummy! The gravy was so tasty! Served it with mashed red potatoes and steamed carrots. The only thing is that the gravy was way too thick by the time the meat was done. Next time, I will add more liquid to the gravy, as well as doubling it. There wasn't enough!

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mama2006

Cooking Level: Expert

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Reviewed: Mar. 20, 2007

I used a 2 lb chuck tender cut of beef. It was done in 1 1/2 hours, and was absolutely delicious. Very tender and tasty!

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Karen

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Reviewed: Mar. 15, 2007

Made this tonight for supper. It tasted really good and I liked the fact that it made its own gravy. I added some sliced onions, cubed potatoes and carrots. Thanks for sharing:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Mar. 9, 2007

This really was amazing!!! I used White Zinfindel for the sauce and also added some onion powder in with the flour. Yum!

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WOMAN15R

Home Town: Clinton Township, Michigan, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Feb. 28, 2007

Absolutely delicious!!! The meat was so tender it pratically melted in my mouth. My husband loved it and ate left overs 2 days in a row!!! Like some of the others, I decreased the temperature and let it cook longer. This has become a family favorite.

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Colleen

Cooking Level: Intermediate

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